Feast your eyes on these colourful poached pears and the accompanying beautiful caramel sugar spun masterpiece.
Serves 4
Prep time 20 minutes
Cook time 35 minutes
Saffron White Poached Pears
750ml white wine
30g lemon skin
1 vanilla bean, halved
150g sugar
4 star anise
½tsp saffron threads
a pinch of salt
4 Bosc pears, peeled
» Combine white wine, lemon skin, vanilla bean, sugar, star anise, saffron, and salt in a medium saucepan over medium heat. Continue to stir until the sugar dissolves.
» Add pears to the mixture, then cover pan with a lid until the pears are tender but not too soft.
» Remove pears from the mixture and set them aside to cool.
» In the same pan, increase heat and boil the poaching liquid until it is thick and syrupy. Set aside.
Caramel Spun Sugar
125g caster sugar
30ml water
» Place baking paper on the work table. Lightly oil the handles of two wooden spoons, then place the wooden spoons on the baking paper 20cm apart from each other.
» Combine the sugar and water in a saucepan over very low heat, stirring until the sugar dissolves.
» Once the sugar has dissolved, stop stirring the mix, and cooking it until it’s golden in colour or it reaches 155°C on the sugar thermometer.
» Allow the sugar mixture to cool slightly before dipping two forks into it. Join the forks together, back to back. In quick succession run the sugar mixture back and forth over the wooden spoon’s handles, allowing the threads to fall over the handle. The quicker the motion, the thinner the strands will be. The syrup will fall over the handle, right down on the nonstick paper.
» Using your hands, gently gather up the spun sugar strands and shape around each pear.
Assembly
» Assemble according to photo or as desired.