POACHED PEARS WITH SAFFRON WHIPPED CREAM

Poached Pears with Saffron Whipped Cream image

Provided by Shira Bocar

Time 3h15m

Yield Serves 4

Number Of Ingredients 10

4 firm but ripe Bosc pears (about 2 pounds), stems intact, peeled
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup sugar
1/4 cup fresh orange juice, plus 4 strips peeled zest (from 2 oranges)
1 cinnamon stick
1 pinch saffron, crushed (1/8 teaspoon)
1/2 vanilla bean, split and seeds scraped, or 1 teaspoon pure vanilla extract or paste
1 cup heavy cream
1 pinch saffron, crushed (1/8 teaspoon)
1 to 2 tablespoons confectioners' sugar (or to taste)

Steps:

Poached Pears: Core pears from bottoms, using a small melon baller or measuring spoon to scoop out seeds. Cut a round of parchment to fit inside a medium saucepan.
Place pears in pan along with wine, sugar, orange juice and zest, cinnamon, saffron, and enough water to mostly cover pears (about 3 cups). Add vanilla seeds, then pod. Cover with prepared parchment round.
Bring to a boil, then reduce heat to medium-low and simmer, turning pears occasionally to keep them covered with liquid, until tender (easily pierced with the tip of a knife) but not falling apart, 12 to 15 minutes, depending on ripeness and size. Using a slotted spoon, transfer pears to a large bowl; cover with parchment round from pan.
Remove and discard vanilla pod and cinnamon. Bring poaching liquid to a boil and cook until reduced to a thin syrup, 25 to 30 minutes (you should have 1 to 1 1/2 cups). Pour syrup over pears and refrigerate, covered with plastic wrap, until cold, at least 2 hours and up to 3 days.
Saffron Whipped Cream: In a small saucepan, heat 1/4 cup cream and saffron over medium until just barely bubbling around edges. Remove from heat and transfer to a large mixing bowl; add remaining 3/4 cup cream. Refrigerate until chilled, about 30 minutes. Add sugar and beat on medium speed until soft peaks form.
Serve pears whole or halved in shallow bowls, with syrup and saffron whipped cream.