Cardamom & Saffron Poached Pears, Hazelnut Crumb

An elegant dessert, bringing together the sweet flavours of pears poached in a cardamom and saffron syrup, with a simple hazelnut crumb for added crunch.

Ingredients

• 4 pears

• 10 cardamom pods, lightly crushed

• 1 litre water

• 300g caster sugar

• 100mg saffron

• 100g hazlenuts

• 50g demerara sugar

• 50g cold unsalted butter, cut into small cubes

Method

Peel the pears carefully ensuring to leave the stalks intact.

In a medium heavy bottomed pan in medium heat, bring water, sugar, saffron and cardamom pods and seeds to a simmer.

Add the pealed pears, bring heat down to low, and allow to simmer on low for 2 hours. Slip the pears every half hour to ensure even colouring. Keep an eye as they cook - they should be soft, but still springy and retaining their shape.

When the pears are cooked, remove them from heat into a bowl or other recipient. Pour the poaching liquid over, and refrigerate for between 5 hours or up to 3 days.

Make the crumb, by combining the hazelnuts, Demerara sugar and cold butter in a food processor. Blitz until the mixture resembled coarse breadcrumbs.

Spread the mixture on to a parchment lined baking tray, and bake in the middle shelf of the oven for 10 minutes at 200º.

Once baked and golden brown, remove from oven and set aside to cool completely.

Remove the pears from fridge 30 minutes before serving.

Sieve the poaching liquid to remove all pods and saffron threads, then pour it into a small pan. On medium-low heat, bring the liquid to a simmer, reducing it by half, bringing it into a syrup. Set aside to cool.

When ready to serve, slice pears in half lengthways, place on plate, drizzle with cardamom syrup, then break the hazelnut crumbs into small pieces and sprinkle over pears.