Saffron is one of the most ancient aphrodisiacs and actually costs more by weight than gold. However, it only takes a tiny pinch to bring out the flavour. Ginger wine adds a delicious warmth to this dish and an all-over autumnal sweetness.
- 3 tbsp warm water
- pinch of saffron
- 50g golden sugar
- 75ml water
- 1 star anise
- 1 stick cinnamon
- 1 piece orange peel
- 2 pears (Conference are best)
- 50g marscapone
Leave the saffron in the warm water to soak for an hour or so to rehydrate and bring out the flavour.
Dissolve the caster sugar, water and ginger wine in a pan and bring to the boil for 3 minutes. Add the star anise, cinnamon and orange peel.
Peel the pears making sure to leave the stalks. Turn the pan to low and add the pears to the mixture. Cover and leave to simmer for 30 mins, turning occasionally.
Place the pears in a bowl and strain the liquid. Mix in the saffron and water and pour back over the pears. Cover and chill for 24hrs to allow all the flavours to infuse.
Serve each pear atop a dollop of mascarpone with the syrup drizzled over.