Ingredients

• 4 cups water
• 1 vanilla bean
• 1 to 2 teaspoons saffron
• 3/4 cup (170 gr) sugar
• juice of one lemon
• 4 pears

Directions

1. Peel the pears and sprinkle them with the lemon juice and set them aside while you prepare the poaching liquid.

2. Note: I don’t core the pears in this dessert, I would do it if they were filled, I like eating around the core but feel free to do so.

3. In a large pot or deep saucepan, combine the water, saffron and sugar. Split open the vanilla bean and scrape the seeds out of the pod with a paring knife. Add the seeds and pods to the water and sugar mixture. Bring to boil over medium high heat, stirring a couple of times to make sure the sugar is dissolved. Bring down to a simmer and add the pears with the lemon juice.

4. Cover the pot and cook the pears 10-12 minutes, turning them halfway through to make sure they cook evenly and all the way through (insert a toothpick to check).

5. Remove the pears from the liquid and set them aside in deep serving plates or small ramequins.

6. Simmer the poaching liquid until it reduces by half, about 10 minutes. Remove the vanilla bean and pour the syrup over the pears and serve either hot or room temperature.

7. I like mine plain but fee free to add some ice cream or whipped cream.

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