- 150g brown sugar
- 1 cinnamon stick
- 10 saffron threads
- 4 pears, peeled
Add the sugar and cinnamon stick to a sauté pan filled with water and bring to the boil. Stir until the sugar is completely dissolved.
Reduce the heat and add the saffron threads and peeled pears. Allow to simmer, ensuring that the pears are completely immersed in the saffron syrup.
Poach for 30 to 40 minutes until the fruit is cooked through and tender. Remove the pears and set aside. Reduce the syrup by half, strain and reserve.
Serve the pears with the syrup spooned over.