A dinner party to celebrate a special occasion needs a beautiful dessert. So, to celebrate my 9th anniversary I made spiced poached pears. Poached pears are so simple to make and it is a gorgeous dessert that will complement any dinner party beautifully. This recipe was inspired on Jamie Oliver’s saffron-poached pears. Pears are high in fibre, good source of vitamins and minerals. The combination of spices make a fragrant and flavorful syrup. These spices provide vitamins, minerals and many health benefits:
- Star anise has antioxidant and antimicrobial effects, improves digestion, and helps to increase breast milk production for nursing women.
- Saffron is an amazing spice which has antioxidant, anti-inflammatory, and antidepressant effects.
- Cardamom is botanically related to ginger. It contains high levels of flavonoids which boost antioxidant enzymes in the body, improve digestion, anti-bacterial, reduce blood pressure, and help to prevent blood clots.
- Cinnamon is well known to increase glucose metabolism and regulate blood sugar levels. Cinnamon assists to decrease triglycerides, LDL cholesterol, and total cholesterol levels.
- Vanilla has powerful antioxidant, anti-inflammatory and antidepressant properties.
Spiced poached pears
- 4 medium Beurre Bosc pears peeled
- 1 litre water
- 3 tbsp honey
- 2-3 cinnamon twills
- 5 cardamom pods split
- 2 star anise
- ½ tsp vanilla bean paste or 1 teaspoon vanilla essence
- 2 pinches of saffron threads
- Crème Fraiche or coconut yoghurt to serve (optional)
- Add 1 litre of water to a large saucepan and bring to low heat.;Add honey, whole cinnamon twills, whole star anise, vanilla paste, split cardamom pods and saffron threads
- Add peeled pears in the water with the spices and honey and let them simmer on low heat for 90* minutes. Turn the pears side down 45 minutes into the cooking time, and let them poach for another 45 minutes.
- Test the pears by inserting a skewer through its centre. The skewer should insert easily without resistance but the pears should still feel firm (do not let them overcook and become too soft).
- Remove the pears from the spiced sauce and keep them aside.; Turn the heat to medium and let the spiced sauce reduce for another 15-20 minutes to a consistency close to a syrup. You should have 150-200ml of syrup to serve with the pears.
- Serve each pear with 2-3 tablespoons syrup and a dollop of coconut yogurt or crème Fraiche (naturally fermented dairy cream). Enjoy!