Pandan Poached Pears (Pandan/Screwpine Cheesecake). Additionally, I don't believe in sweating profusely in my hot as furnace kitchen for the sake of making desserts, let it be the savoury (Bonda/Fried Potato Balls) or sweet types (Cherry Vanilla Rice Pudding & White Fungus Gingko Nuts). Okay, perhaps sometimes I don't mind (Lemon Bars & Marble Cake), nevertheless, making these tender melt in the mouth and scented alongside cinnamon and saffron strands poached pears is pretty much quite straightforward. Whether you agree or not, I am sincerely hoping you will try it out. Thank you.
3 green pears - peel, either all of the skin or to create a pattern but leave the stems intact.
A pinch of saffron strands
3-4 small sticks of cinnamon
1/2 lemon - squeeze the juice out and peel the skin into small pieces (without the white bitter part)
1/4 cup white/brown sugar
2 cups of water.
Rub lemon juice all over the pears.
Add all ingredients into a pan (including the pears and lemon skin) and simmer.
Continue to cook, turning the pears occasionally so that they become evenly saturated.
When the pears are tender, remove and place on a serving plate.
Continue to simmer the syrup, depending on how thick you like it to be,
Pour over the pears before serving.
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