Poached Pears with Saffron Broth
Serves 4 | Prep Time 10 minutes | Cook Time 40 minutes
I call this “company food”—as in, what can I make for company that’s easy but impressive? Poaching a pear sounds fancy, but all you’re doing is simmering it in a fruity broth. The poaching softens up the pear, making it a breeze to chew and digest. The Saffron Broth turns the pears a beautiful sunset yellow color. Or if you prefer, check out the vanilla and star anise variations. All three are light, refreshing, and nourishing. If you’re looking for extra calories, top with a generous dollop of nut cream.
Instructions
To make the broth, stir the pear nectar, lemon zest, ginger, maple syrup, and saffron together in a large saucepan or 3-quart saute pan over medium-high heat. Bring to a boil, then place the pear halves in the saucepan, flat side down. Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer. Lower the heat and simmer until the pears are tender and a knife pierces them all the way through without resistance.
Remove the pears from the saucepan. Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 minutes. Taste the liquid; it may need a pinch of salt and a squeeze of lemon juice to balance the flavors.
Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream if you like.
COOK’S NOTES: To seed and stem a pear beautifully, once it’s cut in half, use a melon baller to scoop out the center, making sure to remove all of the seeds. Then use a sharp paring knife to make a small angled slice on each side of the core, running out from the center of the pear to the stem. This will leave a clean and even triangle-shaped channel where the stem and the core had been.
You can garnish the pears with the solids from the broth. Lemon peel, vanilla pods, star anise pods, and cloves all make beautiful garnishes.
STORAGE: Store in an airtight container in the refrigerator for 3 to 5 days.
PER SERVING: Calories: 225; Total Fat: 0.2 g (0 g saturated, 0 g monounsaturated); Carbohydrates: 59 g; Protein: 1 g; Fiber: 4 g; Sodium: 15 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
4 cups pear nectar
Zest of 1 lemon, in long pieces
4 inches peeled fresh ginger, cut into 1⁄4-inch pieces
1 tablespoon maple syrup
Generous pinch of saffron (12 to 15 threads)
2 ripe but firm pears, preferably Bosc or Comice, peeled, cut in half, seeded, and stemmed
Pistachio Cream or Cashew Cream, for serving (optional)