• SERVES 6 •
This is a stunning dinner party dessert. You can make it well in advance as it keeps for up to a week in the fridge. The combination of the cider and saffron gives it a unique and delicious flavour without being too sweet.
100 g (3½ oz/½ cup lightly packed) light brown sugar
1 litre (35 fl oz/4 cups) apple and pear cider
1 teaspoon saffron threads
1 cinnamon stick
1 vanilla bean, split lengthways
finely grated zest and juice of 2 oranges
6 pears, peeled and cores removed through the base
Put the sugar, cider, saffron, cinnamon stick, vanilla bean, orange zest and juice in a 3 litre (105 fl oz/12 cup) saucepan and bring to the boil.
Add the pears and gently simmer for 10–20 minutes until still firm but easily skewered. Cooking time will depend on the size and ripeness of pears.
Remove the pears with a slotted spoon, transfer to a bowl, then cover and set aside.
Reduce the syrup by two-thirds over medium heat.
Pour the reduced syrup over the pears and allow to cool.
Serve in a bowl or fanned out on a plate with lots of syrup.
Delicious with vanilla bean ice cream, double (thick) cream, crème fraîche, coconut yoghurt or panna cotta.
Images and recipes from Delicious Every Day by Anna Gare (Murdoch Books) RRP $39.99. You can buy the book here.
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