Name: Saffron, Cinnamon, Star anise and Brandy poached Pear with Mascarpone cream recipe by Bency Koshy at BetterButter
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 2
Ingredients: Pear - 1; Saffron good quality - 1/4 tsp slightly crushed; Cinnamon - two or three sticks; Star anise - 2 to 3; Salt - a Pinch; Sugar - 1 cup; water - 2 and half cups; vanilla pod split open - 1( vanilla extract can be used; Brandy or Rum - 2 tbsps or more...keep tasting as you add half a lime; Mascarpone cream

ABOUT Saffron, Cinnamon, Star anise and Brandy poached Pear with Mascarpone cream RECIPE

Poaching is a very interesting technique of cooking which requires great patience to get maximum flavor into the core ingredient. Mediterranean spices with this beautiful fruit in a poaching liquid with a generous of splurge of Brandy to intensify the flavor.

Ingredients Serving: 2

Pear - 1
Saffron good quality - 1/4 tsp slightly crushed
Cinnamon - two or three sticks
Star anise - 2 to 3
Salt - a Pinch
Sugar - 1 cup
water - 2 and half cups
vanilla pod split open - 1( vanilla extract can be used
Brandy or Rum - 2 tbsps or more...keep tasting as you add half a lime
Mascarpone cream

Instructions

Peel your pear and rub lime on it. Prepare your poaching liquid in a deep thick bottomed pan, the pear need to be completely immersed in the liquid. Combine water and sugar and as it heats up add the rest one by one starting with the spices
Throw in the saffron, cinnamon, star anise, vanilla, salt and the alcohol. Once the mixture comes to a boiling point immerse the pear and let it gently simmer for 1 to 1 1/2 half hours or till the mixture starts to turn slightly thick.
Turn off and pour into a jar and leave for two days which will help pear to absorb all the spices really well.
When you want to serve take the pear out and reduce the liquid till it becomes sticky but pourable. Serve with Mascarpone cream or any other combination you can come up with.

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