Vanilla & Saffron Poached Pears

 Vanilla & Saffron Poached PearsFrom the kitchen of Barb Selvage of A TreeHouse B&B and the B.C. Bed & Breakfast Innkeepers Guild Cookbook. Modified & Served at Beachview Retreat Bed & Breakfast.

  • Ready in: 1 hour
  • Serves: 8
  • Complexity: advanced

  • 8 Small Pears (peeled and cored leaving stems attached)
  • 4 Cups Water
  • 1 1/2 Cups Sugar
  • 1 Vanilla Bean (split and scraped)
  • 1 Slice of Ginger
  • 1 Small Piece of Lemon Rind
  • 1 Pinch of Saffron Threads


  1. Place the pears, water, sugar, vanilla, saffron, ginger and lemon rind into a sauce pan.
  2. Cook over low heat for 30 minutes or until the pears are just soft, turning them occasionally. Cool.
  3. Continue cooking on a slow rolling boil the pear liquid until reduced to half and thickened. Cool.
  4. Place a spoonful of liquid on to plate and set one pear on top. Garnish with saffron threads, lemon curls or small pieces of fruit like raspberry for colour. Serve.
  5. Can be served warm or cold with plain yogurt. Makes 8 servings. Pears and poaching liquid can be kept in the fridge overnight or for a day so can be made ahead.
  6. Enjoy!

Share this recipe