Comments on: Vanilla-Saffron Poached Pears

By: elisebc

elisebc — Fri, 05 Mar 2010 18:56:18 +0000

Saffron with pears–I never would have thought of that combo. And those colorful bits add just a little intrigue!

By: jjj

jjj — Thu, 04 Mar 2010 00:12:31 +0000

this is a fantastic recipe, thank you! i’ll definitely be trying this with ice cream next time i entertain

By: Lisa

Lisa — Wed, 03 Mar 2010 04:26:23 +0000

This looks so tasty! I wish I could have them now.
I have never cooked with real vanilla beans. Where can I buy them?

By: Herodia

Herodia — Wed, 03 Mar 2010 04:16:00 +0000

These pears are so beautiful! I love the saffron — we use it a lot in Persian cooking. I think its more of a scent than a flavor, per se. The scent gives a lovely sweet experience. I think the way you have it here, in whole stamen is beautiful, but if you really want to push the intensity, crush them in a tiny bit of hot water.

By: Tricia Rose

Tricia Rose — Wed, 03 Mar 2010 03:41:38 +0000

I have totally given up on saffron – I just can’t seem to taste it!
I did have a pears in red wine with cinnamon, but the flavours are sort of – obvious. Maybe I’m ready to try saffron again.