Saffron & Cinnamon Poached Pears

When I was at one of the floating markets in Bangkok, I was fascinated with the range of dried herbs and spices sold by the traders . The herbs and spices were neatly arranged, captivating my attention.   Among all, I bought 3 packets of dried saffron threads. I can't remember how much I paid but it was a price I thought was affordable. Back home, I gave my mum one of the packets and kept two for myself.

I had so many recipes running on my mind on how to use the saffron leaves. So happened that we were having a small family gathering and I was asked to make a dessert.  I wanted to surprise my family with a dessert they probably have not tasted before. The method of making this dessert is almost the same as my previous of Pandan Poached Pears. For this version of poached pears, I used the saffron threads, cinnamon, lemon and sugar. 

Nobody in my family is big eaters of desserts and 3 pears were more than enough to go around.  They did find the dessert unique and something new. They were taken back that I used saffron threads as one of the ingredients for this recipe. I did achieve my mission of surprising them with a dessert I created entirely myself.

Ingredients

3 green pears - Peel the pears;  either all of the skin or peel to create a pattern as you like. Leave the stem intact.

1 tsp saffron threads

3-4 small sticks of cinnamon

1/2 lemon - squeeze the juice out and peel the skin into small pieces 

1/4 cup white/brown sugar 

2 cups of water.

Method

Rub lemon juice all over the pears.

Add all ingredients into a pan (including the pears) and simmer.

Continue to cook, turning the pears occasionally so that they become saturated evenly.

When the pears becomes tender, remove and place on a serving plate.

Continue simmering the syrup, depending on how thick you like the syrup to be.

Pour the syrup on top of the pears before serving. 

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