I love the simplicity of these saffron poached pears that chef Janni Kyritsis taught me to make many years ago. At MG Garage he served them alongside a delicate cardamom-scented blancmange made with yoghurt – I like them with a scoop of vanilla bean ice cream or dollop of Chantilly cream, or just on their own for a sweet ending to a picnic lunch! Use a slightly fruity white wine for this dish, like White Fences sauvignon blanc from Mudgee – and drink the rest of the bottle with your saffron poached pears. Pure saffron threads, such as those imported from Iran by Saffron & More, impart a distinctive aroma and beautiful colour to this dish; learn more about saffron and how to use it in the video below.
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