Saffron-Ginger Pears Recipe (2024)

For people who worry about the alcohol in the wine. By the time the pears are cooked the alcohol is gone. I cook poached pears a lot in red wine, it’s all syrupy in the end.

This was truly phenomenal! Don’t change a thing. The effort to taste ratio on this can’t be beat

Any substitutions for the wine?

I cooked poached pears last week, and used water as my grandson is only seven. It would be good if they offered an alternative in all dishes that include alcohol, as not everyone can - or should - consume alcohol.

Wine substitute: many of us don’t any to buy the wine for various reasons. 😊I’m going to do a mixture of water and apple juice and a couple splashes of white balsamic.

Amen! A knockout! (Creme Fraiche, yes)

Very elegant and easy dessert! Made it a few days before having guests and kept turning the pears in the syrup to keep the color even.

Delicious if a bit sweet. Next time I would cut the sugar down. Another suggestion would be to cut the pears in half and use a melon baller to remove the core. Even though the whole pear is quite lovely to look at, it was difficult to cut into. And, since the saffron syrup has stain power, anything to make the splash less likely makes sense to me.

Excellent and easy. Recommend halving and coring pears-esp if use Anjou as they are harder, I find. Would’ve done this before poach for the Anjous, but doing day of serving worked fine (albeit a bit messy). Had in fridge for 2 days turning twice a day. Used mix of Anjou and Bosc -both great. Spiced the crème fraiche with hint of fresh nutmeg, cardamom, cinnamon and black pepper.

This is a lot of anti booze sentiment :). Kids can handle a bit. Ask Europe. Lunchables and fruit roll ups are worse. Would love tips on how to tell if a hard pear might be ripe inside. Smell? Poke it with my pen in the store?My boscs were very hard and ripe. My green angous were very hard and near ripe. Hmmm. Hopefully don’t soften too much when sit 2 d in poaching liquid.

This is a great, make-the-day-ahead recipe. Mine turned out exactly like the pictures, and I did turn the pears often, and everyone loved this elegant dessert. Used a sweet Reisling and less sugar.Notes to self--My bosch pears took longer to cook than indicated, but softened up overnight to perfection. Later, boiling liquid to a syrup takes longer than I thought, so plan ahead.

Superb! I am not a poached pear lover in deserts normally - the vibrancy of this desert tickled my fancy and oh what a treat, and a really good easy treat to put together.

Question regarding final step 4: “Simmer syrup down to a thick glaze over brisk heat, about 15 minutes.” If I am bringing to a host’s home as my contribution to dessert, I would prefer not to ask/take the time to use their stove…can I eliminate that step? Seems like it would still taste great. Appreciate any thoughts.

We served this on Boxing Day this year. We stewed the pears in Prosecco, saffron, ginger, and sugar. We served it with a dollop of sour cream. These pears are stunningly gorgeous and taste great. They work so well on a festive occasion.

Third time I’ve made this recipe and it’s quickly becoming my favorite dessert. So easy to make, but guests are constantly impressed. I almost always have all the ingredients on hand, so easy to throw together a day before. Highly recommend letting them sit in the fridge overnight, the flavor was so much better after

The poached pears with homemade gingersnaps were a hit. Light and elegant. I plated pear halves, so this recipe served 12. Soaking the pears for a 2-3 hours didn't get them as yellow as I wanted, so I will definitely make these a day or two ahead next time. To be repeated!

This was amazing - perfect to serve with vanilla bean ice cream and fresh pomegranates. (Also works with Golchin Saffron Liquid if you need that instead). Super easy to make and comes off as a very elevated dessert with relatively minimal effort.

What is the intended texture? I tried this and the result is tough and requires a knife and fork to eat. Perhaps undercooked? Tasty all the same, just not quite as easy to eat as I had imagined.

this was sooo easy and sooo good. vanilla ice cream and a ginger snap made a perfect fall dessert.

I caramelized the sugar and then added the liquid. It takes a while to dissolve, but it will, don’t worry! As to substitute the liquid: alcohol free wine works, as does juice - in that case prudent with the sugar! I recommend apple or quince juice with a dash of elderflower syrup. We strained the liquid and kept it in the fridge for a week and then poached again some pears. It also is nice with red wine (or elderflower berry ) poached pears, half of each looks really nice together.

If you make this ahead of time should you leave the pears in the stainless steel or decan t in the syrup to a bowl?

These pears are fantastic! I made them two days before a dinner party and kept turning them in the syrup as instructed. They came out perfectly and all of my dinner guests were very impressed. I will definitely be making these again.