Saffron Poached Pears with Mascarpone and Pistachio Crumble
Indulge in the luxurious blend of saffron-infused pears, creamy mascarpone, and a crunchy pistachio crumble. A dessert that's as pleasing to the palate as it is to the eye.
Equipment
- Large saucepan
- Baking sheet
- Mixing bowl
- Paring knife
Ingredients
- 4 medium pears, peeled and cored (approx. 600g / 1.3 lbs)
- 4 cups water (950ml)
- 1 cup granulated sugar (200g / 7 oz)
- 1 vanilla bean, split and seeds scraped
- 1 pinch saffron threads (about 0.1g)
- 1 cup mascarpone cheese (240g / 8.5 oz)
- 1/2 cup shelled pistachios (60g / 2 oz), roughly chopped
- 2 tablespoons unsalted butter (28g / 1 oz)
- 2 tablespoons brown sugar (25g / 0.9 oz)
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Poaching Liquid: In a large saucepan, combine water, granulated sugar, vanilla bean (pod and seeds), and saffron threads. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Poach the Pears: Carefully place the pears into the simmering liquid. Reduce heat to low and poach for 15-20 minutes, or until the pears are tender but still hold their shape. Turn the pears occasionally to ensure even coloring from the saffron.
- Make the Crumble: While the pears are poaching, preheat the oven to 350°F (175°C). In a mixing bowl, combine pistachios, butter, brown sugar, and cinnamon until the mixture resembles coarse crumbs. Spread the crumble on a baking sheet and bake for 10 minutes, or until golden and fragrant. Remove from the oven and let cool.
- Assemble: Once the pears are poached, carefully remove them from the liquid and allow them to cool slightly. While the pears are cooling, whip the mascarpone until smooth and creamy.
- Serve: Place a dollop of mascarpone on each serving plate. Sit a pear on top of the mascarpone and sprinkle generously with the pistachio crumble. Drizzle with a bit of the saffron poaching liquid if desired.
Notes
Poaching Liquid: The remaining saffron poaching liquid can be reduced over medium heat to create a syrup for drizzling.
Pistachios: Toasting the pistachios before making the crumble enhances their flavor.
Presentation: For an elegant touch, garnish with a few extra saffron threads or a sprinkling of powdered sugar.