KEY POINTS:
Serves 4
4 pears - not too ripe, I used beurre bosc
2 cups water
¼ cup gin
2 tbsp honey
2 tsp Equagold saffron extract - from Farro Fresh in Auckland or use ½ tsp saffon thread
4 dried rosebuds - available from Middle Eastern and Asian foodstores
1) Peel the pears, leaving the stalks on. Slice a little off the base of each so they sit flat.
2) Combine the other ingredients in a heavy based saucepan, bring to a simmer then add the pears.
3) Simmer for 40 minutes, turning every 10 minutes while spooning the poaching liquid over the fruit.
4) Allow the fruit to cool in the liquid. Serve with cream or creme fraiche.
- Detours, HoS