Saffron & Honey Poached...Saffron & Honey Poached Pear with Whipped Mascarpone and Pistachio Soil

A sophisticated dessert featuring tender Bosc pears infused with aromatic saffron, paired with velvety honey-whisked mascarpone and a crunchy, salted pistachio crumble.

Ingredients

Cooking Instructions

1. 01

   In a deep saucepan, combine water, sugar, saffron, and star anise. Bring to a gentle simmer over medium heat until the sugar is fully dissolved.

2. 02

   Carefully place the peeled pears into the poaching liquid. Cover with a cartouche (a circular piece of parchment paper) to ensure even submersion. Poach for 20-25 minutes until the pears are tender but maintain their shape.

3. 03

   Remove the pears from the liquid and set aside to cool. Increase the heat of the poaching liquid and boil until it reduces to a thick, golden syrup. Strain and cool.

4. 04

   To make the pistachio soil, pulse the pistachios in a food processor with melted butter and sea salt until they reach a coarse, sandy texture. Spread on a tray and bake at 160°C for 8 minutes, then cool.

5. 05

   In a chilled bowl, whisk the mascarpone, heavy cream, and 2 tablespoons of honey until soft peaks form. Do not over-whisk or it will become grainy.

6. 06

   To plate: Create a base of pistachio soil on the center of the plate. Place the pear upright on the soil. Pipe or spoon the whipped mascarpone elegantly to the side. Drizzle the saffron reduction over the pear and finish with a final touch of honey.