Saffron Poached Pears
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Saffron Poached Pears
  Saffron    Pears  
Last updated 6/12/2012 1:00:16 AM. Recipe ID 23365. Report a problem with this recipe.
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      Title: Saffron poached pears
      Yield: 4 Servings
      2 c  White wine
      1 c  Sugar
    1/2 ts Powdered saffron
    1/2    Vanilla bean
      4    Anjou pears
           Fresh raspberries and mint
           Leaves for garnish
  Combine wine, sugar, saffron and vanilla in a nonreactive saucepan.
  Bring to a boil, reduce heat and simmer, over medium heat for 5
  Meanwhile, with a stainless steel knife, trim bottom of pears so they
  stand upright. Peel them, leaving an inch of the peel at the stem
  end. With the help of an apple corer or melon baller, cut out core
  and seeds, working from the bottom end.
  Add pears to poaching liquid and poach them, covered, for 8 to 10
  minutes or until barely soft. Remove pan from heat and either let
  pears cool in poaching liquid and serve liquid as is or, cool pears
  in liquid for an hour only. Remove from syrup, then reduce syrup
  until thickened and concentrated; cool.
  Option: When cool, stuff cavity with fresh raspberries, stand pears
  upright in a bowl, drizzle syrup around pears and float raspberries
  and mint leaves over syrup.
  Yield: 4 servings

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Recipe ID 23365 (Apr 03, 2005)

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