Easy Saffron Poached Pears Dessert

While saffron may be more expensive than gold by weight, it’s strong flavour ensures you need only a small amount when cooking, yielding a magnificent golden colour.

Peel pears and sprinkle them with the lemon juice and set them aside while you prepare the poaching liquid.

In a deep saucepan, combine the water, saffron, cinnamon stick, scraped vanilla seeds from the pod and also throw in the empty pod to release more flavour and sugar.

Bring to boil over medium high heat, stirring a couple of times to make sure the sugar is dissolved.

Bring down to a simmer and add the pears with the lemon juice.

Cover pot and cook the pears for half an hour on very low simmering heat, turning them halfway through to make sure they cook evenly.

Remove the pears from the liquid and set them aside in deep serving dishes.

Simmer the poaching liquid until it reduces by half, about 10 minutes.

Remove the vanilla pod and cinnamon stick and pour the syrup over the pears and serve either hot or room temperature.

Feel free to add some ice cream if desired.