Printer Friendly
Print Option
Peras al Vinto Tinto con Crema Azafran - Poached Pears in Saffron Creme Anglaise
- Servings
2 - Prep
2 m - Cook
10 m
Recipe By: Dylan Vickers-Fukakusa
This classic Spanish dessert is light and mildly sweet. Don’t skimp out on the saffron, as it lends the dish a unique flavour and a vibrant colour.
Preparation time: 10 minutes
Execution time: 20 minutes
Serves: 2
INGREDIENTS
- 6 pears, peeled, cut in half
- 750ml red wine
- 500ml water
- 150g raw sugar
- 1 stick cinnamon
- 3 pods cardamom
- 2pcs star anise (star flower)
- 1 vanilla bean pod
- 6 cloves
METHOD
- Add all ingredients, except for the pears to a large pot. Bring the liquid to a simmer, stirring, to ensure all the sugar is dissolved.
- Add the pears in a poach for 40-55 minutes until the pears feel soft when pierced with a bamboo skewer. Remove from the pot and drain well.
Crema Azafran- Saffron Creme Anglaise
Saffron is an essential ingredient in this recipe. It flavours the creme Anglaise subtly and lends it a bright yellow colour.
Preparation time: 2 minutes
Execution time: 5 minutes
METHOD
- Mix all ingredients in a pot.
- Place the pot over medium- low heat and stir continuously until the mixture reaches 85C or until it coats the back of a wooden spoon.
- Reserve in the fridge.
Ingredients
Directions
© 2024 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 05/07/2024