Spanish Saffron-Poached Pears by Lynette Rohrer Shirk

Juicy pears are candied in syrup scented with saffron, cinnamon, and lemon in this sophisticated fruit dish.

SERVES 4

4 ripe pears, peeled, halved and cored

2 tablespoons lemon juice

2 cups water

¼ cup white wine

½ cup sugar

1 strip lemon peel

1 cinnamon stick

¼ teaspoon saffron

Rub the lemon juice on the pears.
In a sauce pan, combine the water, wine, and sugar and heat over low to dissolve the sugar. Add the lemon peel, cinnamon stick, and saffron and simmer for 5 minutes.
Add the pear halves to the simmering liquid and place a piece of parchment paper over the surface of the liquid. Poke a few slits in the paper to let steam escape.
Simmer the pears for 20 to 25 minutes, until tender. (Poke them with a paring knife to test for tenderness.)
Remove from heat and let pears cool in poaching liquid. Refrigerate in liquid until ready to serve.