A deliciously fragrant dessert with amazing colour.
Peel 6 – 8 pears leaving their stems intact, removing the hard core at the bottom and slicing a little off the bottom to help them sit straight. In a saucepan heat 2 cups of water, 2 cups of white wine, 1 cup of sugar and 1 teaspoon of vanilla paste until the sugar is dissolved. Add the pears to the liquid. Place ½ a teaspoon of saffron threads in a heat resistant tea infuser and add it to the pot. Cook over very low heat for 90 minutes turning the pears occasionally to make sure they are evenly coloured. Continue to turn them as they cool in the syrup. Serve with greek style yoghurt and toasted crushed pistachios.
michelle picker cooks 