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.
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!