Vanilla and saffron poached pears

A simple, elegant and gently spiced accompaniment that can be prepared days in advance and lift your cheese plate to the next level.

• serves

  4

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 vanilla bean, split lengthways
• ½ tsp saffron threads
• 2 cups dry white wine
• ¾ cup caster sugar
• 1½ tbsp fresh lemon juice
• 1 star anise
• ¼ tsp salt
• 4 firm pears, peeled, stems intact

Chilling time 1 hour

Instructions

Combine vanilla bean, saffron threads, wine, sugar, lemon juice, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Increase the heat and bring to a simmer.

Add pears and enough water to completely submerge pears. Cover saucepan with a lid that is left sightly ajar and simmer, turning occasionally with a slotted spoon, until pears are tender, approximately 30 minutes. Using a slotted spoon, carefully remove pears from the saucepan and transfer to a plate. Cover and refrigerate for at least 1 hour before serving.

Note

• The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.

Illustration by Tanya Cooper.

For more cheese and condiment pairings, view our feature It's time your cheeseplate grew up.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.