Saffron and Star Anise Roasted Pears
Photography Aaron McLean.
The warm, musky flavours of saffron, cinnamon and orange create a beautiful syrup to drizzle over the simple roasted pears. Add a crunch of crispy biscuit or use a few roasted almonds or pistachios for an easy autumn dessert
Serves: 6
INGREDIENTS
6 medium pears, (I used Beurre Bosc)
2 tablespoons butter, very soft but not melted
caster sugar for sprinkling
1½ cups clear apple juice
4 long strips of orange zest
1 cinnamon stick
2 whole star anise
good pinch of saffron threads
To serve
thick plain yoghurt
crumbled amaretti biscuits or other crisp biscuit
METHOD
Preheat the oven to 180˚C.
Cut a thin slice off the base of each pear so it will sit flat while cooking.
Holding the pears by the stem, brush each one with butter and sprinkle generously with sugar.
Put the apple juice, orange zest, cinnamon stick, star anise and the saffron threads in a shallow baking dish just large enough to hold the pears but with a little space around each one. Place the pears in the dish and bake for 40 minutes until tender when pierced with a thin skewer and the skins are a little wrinkly. Cool for 10 minutes then carefully remove the pears to a plate along with the orange zest, cinnamon stick and star anise. Pour the syrup into a small saucepan and bring to the boil. Simmer for 5 minutes then cool. The syrup will thicken on cooling.
To serve: Spread a couple of tablespoons of yoghurt on each plate and top with a warm pear. If making the pears ahead, the butter in the syrup will solidify so rewarm just a little to serve.
Drizzle over a little saffron syrup and garnish with a piece of orange zest or star anise and scatter with the amaretti biscuits.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.