Quick & Easy

Honey and saffron pears

honey and saffron pears
6
5M
45M
50M

Ingredients

Method

1.Peel pears; place in large bowl, cover with cold water, stir in juice.
2.Dry-fry saffron in a medium saucepan (large enough to fit the upright pears), stirring, over low heat about 1 minute or until fragrant. Add honey and the water; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Add drained pears; simmer, covered until pears are just tender. Remove pears with slotted spoon to medium bowl; cool pears. Bring honey mixture to the boil; boil, uncovered, until liquid is reduced by half. Cool syrup.
3.Meanwhile, combine sugar and the extra water in small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, until caramel in colour. Remove from heat; allow bubbles to subside.
4.To make toffee nests; place a sheet of baking paper on bench. Dip 2 forks into toffee; working over paper, with forks back to back, quickly pull the forks back and forth against each other to make thin strands of toffee. Working quickly, gather up the strands and shape into a nest. Place nest on serving plate. Repeat with remaining toffee to make 5 more nests.
5.Sit a pear in the middle of each nest; drizzle with honey syrup. Serve immediately.

The toffee nests can be made up to an hour before serving if the weather is cool.

Note

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