Saffron and Ginger Poached Pear in a Florentine Dressing

PUBLISHED: 08:51 06 February 2014

Saffron and ginger poached pear in a Florentine dressing

Archant

1 good-sized piece of root ginger

8 cardoman pods

Large pinch of saffron

1kg granulated sugar

Approximately 1½ litres of water

6 to 8 pears

For the florentine dressing:

200g each prunes, sultanas, currants, raisins

50g glace cherries

50g dried apricots

250g sugar

125ml water

125ml orange juice

50g pine kernels

50g almond slivers

2 dsp honey

1 Prepare a syrup using the chopped ginger, cardoman pods, saffron, sugar and a litre of water.

2 Peel the pears, taking care to leave on the stalks.

3 Carefully remove the core.

4 Place the pears in the syrup, bring to the boil and simmer for at least 30 minutes. You may have to add additional water to ensure the pears are covered, and pop a saucer on top of the pears to keep them submerged.

5 When the pears are soft, remove from the stove. The length of cooking time will depend on the ripeness of the pears. Allow the pears to cool in the syrup.

6 Chop the prunes, the cherries and the apricots.

7 Make a caramel using the sugar and water. When mixture turns golden brown, pour into the orange juice. Take care as it will splutter!

8 Return the mixture to the boil.

9 Add the apricot mixture.

10 Then the sultanas.

11 Followed by the currants and the raisins.

12 Add the pine kernels.

13 Then the almonds.

14 Finally, add the honey.

15 Place mixture back on the heat and bring to the boil.

16 Serve the pear on top of the mixture and spoon on the sauce.