Saffron-Ginger Poached Pears

Published: Sept. 28, 2023

Total Time: 45 minutes (active) + overnight cooling (recommended for optimal flavor)

Ingredients

• 6 small Bartlett, D’Anjou, or Comice pears (slightly underripe for shape retention)

• 2 cups dry white wine (e.g., Sauvignon Blanc, Pinot Grigio; Prosecco is a sparkling, low-acid alternative per user feedback)

• 1 cup granulated sugar (reduce by half for less sweetness, as noted in community tips)

• ¼ teaspoon crumbled saffron threads (affordable options like Trader Joe’s recommended)

• 2 thick slices fresh ginger (about 2 inches each, peeled and sliced)

• Crème fraîche or vanilla ice cream, for serving

Preparation Instructions

Step 1: Prep the Pears

Using a vegetable peeler, carefully remove the skin from the pears, leaving the stem intact for a rustic presentation. For harder varieties (e.g., Anjou or Bosc), halve the pears lengthwise and use a melon ball scooper or small spoon to remove the core (this ensures even cooking and easier handling).

Step 2: Simmer the Poaching Liquid

In a large stainless-steel saucepan or skillet (large enough to hold pears in a single layer), combine the wine, sugar, saffron, and ginger. Heat over high, stirring until sugar dissolves and the mixture reaches a rolling boil.

Step 3: Poach the Pears

Gently add the peeled (and cored, if halved) pears to the simmering liquid, ensuring full submersion. Cover and reduce heat to low-medium, maintaining a gentle simmer. Cook 20 minutes, checking doneness by inserting a skewer into the pear flesh (it should pierce easily but retain shape).

Pro Tip: For maximum flavor, remove from heat, cool completely in the syrup, and refrigerate overnight (up to 2 days). Refrigerate, turning pears occasionally to ensure even absorption.

Step 4: Reduce Syrup & Serve

Transfer pears to a platter with a slotted spoon. Return the syrup to medium-high heat and simmer 15 minutes, stirring frequently, until thickened into a glossy glaze. Let cool 10 minutes, then drizzle over pears. Serve with crème fraîche or vanilla ice cream (spice crème fraîche with nutmeg/cardamom for added depth).

Chef’s Tips & Community Variations

• Alcohol-Free Flavor: The alcohol evaporates completely during cooking, leaving only the wine’s rich essence.

• Pear Hardness Fix: Anjou/Bosc require halving and coring in advance (day-of works but is messier).

• Saffron & Sugar Hacks: Use Trader Joe’s saffron; cut sugar by half for balanced sweetness.

• Make Ahead: Prepare 2–3 days early; store in an airtight container in the fridge.

• Skin-On Option: Retain pear skin for texture (commenters noted it’s edible and adds color).

Community Feedback Highlights

• “Phenomenal! Don’t change a thing.”

• “Halving/coring Anjou pears is essential—they’re harder, but day-of serving still works.”

• “Prosecco + crème fraîche from Trader Joe’s = perfect pairing.”

• “Stunningly beautiful, even days after prep.”

Enjoy this elegant, boozy-free (flavorful!) dessert with its buttery pears and glossy saffron glaze.