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

1.  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.
2. 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

1. Mix all ingredients in a pot.
2. 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. 
3. Reserve in the fridge.