Ingredients

For saffron poached pears:

• 250ml water
• 100ml fresh orange juice, with pulp
• One teaspoon finely shredded orange peel
• Generous pinch of saffron strands
• 80g sugar
• Four medium-size pears not too ripe, peeled and cored

For the glaze

• 100g orange marmalade
• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 90g honey (orange blossom honey would be just perfect)
• 3 tablespoons Grand Marnier (optional)

Tools

• Triblade XL+ Hand Blender

Method

1. Combine the water, orange juice, saffron strands and sugar in a medium-size, heavy-bottom saucepan. Make sure the saucepan is large enough to accommodate the pears, leaving enough wiggle room for the pears to submerge in the poaching liquid.
2. Place this saucepan over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes to allow the flavours to develop. Now add the peeled and cored pears to this syrup, reduce the heat and poach in the liquid on medium-low heat for 15-20 minutes. Rotate the pears every five minutes or so to ensure even poaching on all sides including the top of the pears. The pears should be tender, but slightly firm.
3. At this stage, add the ingredients for the glaze into the saucepan, mix well, reduce the heat and gently simmer for a further 5 minutes. Remove the saucepan from the heat and allow the pears to cool down in this poaching liquid. Transfer the pears to a bowl once cooled, cover and refrigerate. I prefer to serve poached pears chilled but they can be served at room temperature as well.
4. Now return the syrup to the saucepan to medium heat and bring to a simmer. Continue to simmer until the liquid thickens to a glaze consistency. The cooking time depends on how much liquid is left. Keep aside and once cooled, blitz in the Kenwood blender.
5. To serve, place the pears on a plate and pour a little glaze- syrup on each individual pear. Serve with some whipped mascarpone cheese or whipped clotted cream and chopped roasted pistachios.