Pears poached in saffron are delicious, especially when they are served with the reduced cooking liquid, which has a beautiful color and a fragrant smell.

I like making this desert with Bosc pears as it cooks longer to become tender which allows enough time for the pears to absorb all the flavors of the liquid.

INGREDIENTS:

 2 firm Bosc pears, cored, peeled and cut in halves

4-cup water 

1 teaspoon of saffron threads

½ cup brown sugar

1 cinnamon stick

2 cardamom pods

3 cloves

1 anise star

2 orange peels

Walnuts for garnish (optional)

Granulated sugar (optional)

STEPS:

In saucepan over medium heat, combine the water; saffron threads, brown sugar, orange peel, and all the spices then bring to a boil, stirring occasionally to dissolve the saffron and the                                                                                                                                                                                                                                                                                                                                                                                                                                           sugar.

Lower the heat, then add the pears and let simmer until tender when pierced with a knife. Remove the pears from the liquid and let cool.

Reducing the liquid until getting that thick and syrupy texture.

Serve the pears with the reduction liquid and top with crushed walnuts.

Dust with granulated sugar.