Saffron and Star Anise Roasted Pears
Photography by Aaron McLean.
The warm, musky flavours of saffron, cinnamon and orange create a beautiful syrup to drizzle over the simple roasted pears. Add a crunch of crispy biscuit or use a few roasted almonds or pistachios for an easy autumn dessert
Serves: 6
INGREDIENTS
6 medium pears, (I used Beurre Bosc)
2 tablespoons butter, very soft but not melted
caster sugar for sprinkling
1½ cups clear apple juice
4 long strips of orange zest
1 cinnamon stick
2 whole star anise
good pinch of saffron threads
To serve
thick plain yoghurt
crumbled amaretti biscuits or other crisp biscuit
METHOD
Preheat the oven to 180˚C.
Cut a thin slice off the base of each pear so it will sit flat while cooking.
Holding the pears by the stem, brush each one with butter and sprinkle generously with sugar.
Put the apple juice, orange zest, cinnamon stick, star anise and the saffron threads in a shallow baking dish just large enough to hold the pears but with a little space around each one. Place the pears in the dish and bake for 40 minutes until tender when pierced with a thin skewer and the skins are a little wrinkly. Cool for 10 minutes then carefully remove the pears to a plate along with the orange zest, cinnamon stick and star anise. Pour the syrup into a small saucepan and bring to the boil. Simmer for 5 minutes then cool. The syrup will thicken on cooling.
To serve: Spread a couple of tablespoons of yoghurt on each plate and top with a warm pear. If making the pears ahead, the butter in the syrup will solidify so rewarm just a little to serve.
Drizzle over a little saffron syrup and garnish with a piece of orange zest or star anise and scatter with the amaretti biscuits.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!