Sweet and sophisticated, these pears get their stunning golden hue from a hint of saffron.
- Prep time 10 minutes
- Total time 3 hours & 30 minutes
- Portion size 6 servings
Cut circle of parchment paper slightly smaller than base of large pot; set aside.
In same pot, bring sugar, cardamom pods, orange zest, ginger, cinnamon stick, saffron and 8 cups water to boil over medium-high heat until sugar dissolves.
Meanwhile, peel pears, leaving stems intact. Using melon baller or teaspoon, core each pear through bottom.
Reduce heat to simmer. Add pears; place parchment paper circle over top, pressing directly on pears. Place small lid over top to keep pears submerged. Return to simmer; cook until tender in centre when pierced with knife, about 15 minutes. Remove from heat; let cool in syrup, about 3 hours.
Using slotted spoon, transfer 1 pear to each bowl; drizzle 3 tbsp of the syrup over top each pear.
Nutritional facts PER SERVING: about
- Fibre 5 g
- Sodium 2 mg
- Sugars 27 g
- Protein 1 g
- Calories 147
- Potassium 164 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 36 g
- Iron 2
- Folate 4
- Calcium 2