Saffron and raw honey poached pears
When I think of a poached pear, I think of the bright red mulled wine poached pair that I am usually obsessed with in winter. This recipe is different however. It is much lighter and simpler in flavour and is designed to really showcase the star ingredient, my raw honey!
The white wine and lemon juice work beautifully together to cut though and compliment the sweetness of the honey. The Safron adds a beautiful spicy depth of flavour and the ricotta and pecans bring a beautiful earthy savoury quality which balances out the entire dish.
Perfect for summer dinner parties as they really don’t take much work at all to prepare and can be whipped up in a hurry. Although not much work is required they are a real show stopper and would take pride of place at anyones dinner table.
This is a real year round dish, changing up the spices and the wine to match the seasons updates this dessert for an all year round classic. Red wine and cinnamon for the autumn? Mulled wine and star anise in the colder winter months? I may also have to try a prosecco or gin poached version for the spring.
I came across this recipe on the Rowse Honey website whilst thinking about what to make with my raw honey. My version isn’t the same as I have done some tweaking. I have added and taken away some elements as I found that my raw honey is much sweeter and more floral than store bought jarred honey, so it needed different flavour combinations.
- A conference pear is the taller thinner greener pear, not the short fat yellow/green ones
- If you can’t find saffron, check your local Indian cash and carry or substitute for another aromatic herb. Cardamon, star anise, cinnamon even something like lavender, rosemary or thyme would be a good option.
- If you don’t like cheese or want to omit dairy go for it, maybe use 6 pears instead and give your guests an extra half pear. (if anyone wants to suggest a dairy free alternate)
- If you need to poach the pears a few days in advance thats fine, you can also make the nuts in advance too then just warm everything up as needed.
Ingredients – Serves 4
- 4 conference pears
- 450ml white wine, I used Gewürztraminer as its aromatic quality goes nicely with the raw honey but any white wine would be good.
- 4 tbsp raw honey
- 1 Lemon
- Pinch of saffron strands
- 1 sprig rosemary
- 150g ricotta cheese
- 60g plain roasted pecan nuts
- 1tbsp brown sugar
- 1tbsp water
- pinch of salt
- Peel the pears, slice in half and core them.
- Place in a pan with the, wine, lemon zest, rosemary, saffron and honey. Simmer for about 30 minutes, until the pears are lovely and soft but not mushy
- In a bowl, cream the ricotta cheese and set aside
- In a large pan, medium heat, toast the pecan nuts for 2-3 minutes until they start to release that beautiful nutty smell
- When toasted add the brown sugar, water and salt. Keep stirring continuously for around 15 seconds until the nuts are well coated then quickly remove them fro the heat and onto a piece of baking paper to cool. Separate them before the solidify together
- Once the pears have cooked and the pecans have cooled its time to assemble to dish. 2 halves per person into a bowl, drizzling the pear cooking liquid over evenly over each bowl
- Add a large spoonful of the ricotta cheese and a quatrefoil of the pecans to each bowl and serve
And there you have it! A beautifully light dessert that is sure to impress. The honey here is really the star of the show, beautifully sweet and floral in flavour! I can’t wait to make this again when our home grown pears are ready to eat!
Let me know if you tried this recipe out for yourself by tagging @whatseatingmanchester in your social media post.