Poached Pears

Saffron and Pink Pepper Poached Pears

6 firm, ripe pears such as conference
1/2 cup raw sugar
2 tbsp. honey
pinch of saffron
1 tsp pink peppercorns
peel of 1/2 lemon
1/2 stick of cinnamon
Whipped Cream of Crème Fraiche to serve

Preheat oven to 160 degrees Celsius.

In an oven proof dish, large enough to hold the pairs, combine the sugar, honey, saffron, peppercorns, lemon peel, cinnamon and enough water to fill the pot half full. Gently heat over a stove to dissolve the sugar and honey, remove from the heat.

Peel your pears and place straight into the poaching liquor, place a cartouche over the top and top with a lid before placing into the oven and cooking for 1.5 hours or until the pairs are tender when a skewer is inserted. Remove the dish from the oven and allow to cool until just warm before removing the pears and reducing the poaching liquor to a thick syrup.

Place the pears into a serving dish and pour the reduced liquor over the top and serve with whipped cream or crème fraiche.


Find everything you need to create your own saffron and pink pepper poached pears at the following Queen Vic Market traders.

Shane’s Fruit (Shed B): Pears
Gewurzhaus Herb and Spice Merchants (Dairy Hall): Spices


To see more of Lynton’s winter recipes, click here.