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Saffron poached pears with fried cream
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Prep Time:
220 minutes
Cook Time:
60 minutes
Total Time:
280 minutes
Ingredients:
  • 1 vanilla bean, split
  • 1/2 tsp saffron threads
  • 2.00 cinnamon stick
  • 200g caster sugar
  • 5cm piece lemon zest
  • 42.00 gm lemon juice
  • 4 ripe but firm Beurre Bosc or Williams pears, peeled
  • 600ml thick cream
  • 3cm piece lemon zest
  • 2 egg yolks
  • 100g granulated sugar
  • 75g plain flour, plus extra to coat
  • 50g good-quality packet breadcrumbs
  • Corn oil, to fry
  • 40.00 ml cinnamon sugar (see Notes)
Instructions:
  • In a medium saucepan, combine vanilla bean, saffron, cinnamon, sugar, lemon zest, lemon juice, and 500ml (2 cups) water. Heat over medium heat, stirring until the sugar dissolves.
  • Submerge the pears in the liquid, adjusting with extra water if needed to ensure they are fully immersed. Simmer gently for 10-15 minutes until tender (check by inserting a skewer, it should slide in easily). Place the poached pears in a bowl, raise the heat to medium-high, and reduce the liquid by half. Drizzle the reduced syrup over the pears and chill in the refrigerator. Before serving, remember to discard the vanilla bean and cinnamon stick.
  • In a saucepan, combine cream, lemon zest, cinnamon, and vanilla. Bring to a boil, then let it sit for 15 minutes to infuse the flavors.
  • Whisk 2 eggs with the yolks, sugar, and flour until smooth. Pour in the infused cream and stir until well combined.
  • Transfer the mixture back to a clean saucepan and bring it to a boil while stirring. Lower the heat and continue to cook while stirring constantly for 3-4 minutes until the mixture thickens and becomes smooth. Remove the cinnamon stick, pour the mixture into a greased 16cm-square baking dish. Let it cool for 15 minutes before refrigerating for at least 3 hours until set.
  • Cut the chilled cream into 5cm squares or diamond shapes, ready to be served.
  • In a bowl, whisk the remaining eggs and set up separate bowls for the extra flour and breadcrumbs. Coat the cream squares by dipping them in flour, then egg, and finally breadcrumbs until fully coated. Heat oil in a deep frying pan and fry the coated cream squares in batches of 2-3 until golden. Drain on paper towel-lined plate, dust with cinnamon sugar, and serve hot with poached pears.

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