poached pears in saffron syrup

serves 4

1 vanilla bean, split lengthways

½ teaspoon saffron threads

185 g (6½ oz) caster (superfine) sugar

2 teaspoons grated lemon zest

4 pears, peeled

Put the vanilla bean, saffron threads, sugar, lemon zest and 500 ml (17 fl oz/2 cups) water in a large saucepan and mix together well. Stir over low heat until the sugar has dissolved. Bring to the boil over high heat, then reduce to a gentle simmer. Add the pears and cook, covered, for 12–15 minutes, or until tender when tested with a metal skewer. Turn the pears over with a slotted spoon halfway through cooking. Once cooked, remove from the syrup with a slotted spoon, set aside and cover to keep warm.

Allow the saffron syrup to come to the boil and cook uncovered for 8–10 minutes, or until the syrup has reduced by half and thickened slightly. Serve the pears with the sauce spooned over and some whipped cream on the side.