Saffron and vanilla poached pear

Ingredients

For 1 serving

• Pear1
• Saffron1 pinch
• Vanilla extract1 teaspoon
• Sugar8 g
• Lemon zest2 g

In season: September – January

Method

1. Wash the lemon and peel off strips of zest with a vegetable peeler, just the yellow part.
2. In a narrow pan, put enough water to come halfway up the pear, with the sugar, saffron, vanilla extract and lemon zest; bring to the boil over medium heat, until the sugar dissolves.
3. Peel the pear, leaving the stalk on, and lower it into the syrup.
4. Cook over low heat for 20 minutes, turning it often so it colours evenly, until yellow and the tip of a knife slides in without resistance.
5. Lift out the pear, turn up the heat and reduce the syrup for 4–5 minutes, until thick; pour it over the pear.