Saffron & Blood Orange...Saffron & Blood Orange Poached Pear with Cardamom Mascarpone

A sophisticated interplay of aromatic Persian saffron, vibrant blood orange acidity, and velvet cardamom-infused mascarpone, finished with a crisp pistachio-feuilletine soil.

Ingredients

Cooking Instructions

1. 01

   In a narrow, deep saucepan, combine the blood orange juice, 500ml water, sugar, saffron, crushed cardamom pods, and star anise. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

2. 02

   Carefully submerge the peeled pears in the poaching liquid. If necessary, use a cartouche (a circular piece of parchment paper) to keep the pears submerged. Simmer gently for 20-25 minutes until tender but not mushy.

3. 03

   Remove the pears from the liquid and set aside. Increase the heat and reduce the poaching liquid by two-thirds until it reaches a thick, syrupy consistency. Strain through a fine-mesh chinois and cool.

4. 04

   Prepare the cardamom cream: In a chilled bowl, whisk the mascarpone, heavy cream, vanilla bean paste, and a pinch of ground cardamom (from the remaining pods) until soft peaks form. Do not over-mix.

5. 05

   Create the 'soil' by folding together the finely chopped pistachios, feuilletine flakes, and a pinch of Maldon salt.

6. 06

   To plate: Place a generous spoonful of the pistachio soil in the center of a shallow bowl. Stand the pear upright on the soil. Pipe a precise quenelle of cardamom mascarpone to the side. Drizzle the saffron-orange reduction over the pear and finish with a few reserved saffron threads.