A Favorite Christmas Recipe


Christmas time is one of the most romantic times of the year. I've posted on my sidebar my favorite romantic Christmas story, and a sweet treat to go with it.


This lovely white tureen will grace our Christmas table this year. I'm still choosing the menu, but one dish I know I'll be serving: my saffron poached pears.

I usually cook them the day before Christmas. Here is my recipe:

First, core and peel 8 to 10 pears. It's nice to leave the stems on for presentation. Put them aside.

Next, pour an entire bottle of your favorite champagne into a large cook pot. Add a pinch of saffron, 1 cup of white sugar, 1 split vanilla bean pod, and 1 tablespoon of grated orange peel.

Add the pears to the pot, and bring to a boil for 2 minutes. Lower the heat and simmer for 20 minutes, or until the pears are soft. Don’t overcook, or the pears will fall apart.

Turn off the heat and let the pears and liquid cool. Put the covered pot straight into the refrigerator, if it fits. Otherwise, gently lift the pears one by one with a large spoon into a smaller bowl, and slowly pour the liquid over the pears. Cover the bowl and put it in the fridge.

Presentation:

Place each pear in a lovely wine glass or sherbet bowl, ladle a bit of the liquid over each pear, and serve.

These are not only yummy, but they look gorgeous.

Bon Appétit . . . and Merry Christmas!

8 comments:

Lori said...

that sounds delicious Nancy!!! your urn is gorgeous, you have such pretty things...i really love your style!!!

Castles Crowns and Cottages said...

WOW Nancy, I think I must make these this season!!! I so love the picture of the hot cocoa as well, that was such a nice post last year! Bonne journée! Anita

rochambeau said...

Sound beautiful and delicious. The saffron is the secret ingredient!!

Hope your holidays are bright and happy today~

xox
Constance

Berlin Deluxxe said...

Saffron is a lovely staple in my pantry's spice department. I love the warm color released when I soak it in hot broth or water to season or flavor my dishes. I will certainly be trying this recipe out.

BellaRosa said...

Nancy, thank you for sharing your recipe, now where do you get saffron?? I have never used it before.. but your recipe sounds so elegant & delish :) watch...with my baking skills I will end up with a delish apple sauce lol Besos, Rose

LW said...

What a beautiful tureen…
Your poached pears sounds delicious. It has been years since I have had poached pears.
Thank you sharing this recipe.

Louise

shibori girl said...

Oh... My... God! These pears sound delectable. Thanks for sharing such a wonderful recipe.

I'll be trying them for sure. :)

Hugs,

Kate

Salone Di Petros said...

I just read the poem your husband wrote for you and will visit his blog- the funny thing is my husband has always made fun of me because I am the same way even- if I buy something brand new I have to change it and paint it my way- that poem reminds me of my husband always saying why cant I just leave something alone- I guess as as artist's we just have to change - Your husband wrote a beautiful poem for you very lovely he is talented. Warmest wishes Sincerely Jonny