Poached Pears with Saffron Broth

Name: Poached Pears with Saffron Broth
Yield: serves 4
Ingredients: 4 cups pear nectar; 1/4 teaspoon agave nectar; Zest of 1 lemon, in long pieces; 4 inches peeled fresh ginger, cut into 1/4-inch pieces; 4 teaspoons maple syrup; Generous pinch of saffron (12 to 15 threads); 2 ripe but firm pears, preferably Bosc or Comice, peeled, cut in half, seeded, and stemmed; Pistachio Cream (page 181) or Cashew Cream (page 180), for serving (optional)

December 9, 2011

I call this “company food”—as in, what can I make for company that’s easy but impressive? Poaching a pear sounds fancy, but all you’re doing is simmering it in a fruity broth. The poaching softens up the pear, making it a breeze to chew and digest. The Saffron Broth turns the pears a beautiful sunset yellow color. Or if you prefer, check out the vanilla and star anise variations below. All three are light, refreshing, and nourishing; if you’re looking for extra calories, top with a generous dollop of nut cream.

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