A light and delicious dessert recipe for Sauvignon Saffron Pears, topped with a light yoghurt cream
For the pears:
2 cups dry white wine (I used Sauvignon Blanc, but Chenin would do too)
2 cups water
1 cup sugar
2 x 7cm cinnamon quills
5 cardamom pods, cracked open with the back of a chef’s knife
¼ tsp saffron
6 firm pears, peeled (don’t bother with a knife, a veggie peeler is perfect for this)
For the yoghurt cream:
1 cup cream, whipped with 2 tbs castor sugar
1 cup plain double cream yoghurt
Combine all the ingredients for the pears in a saucepan and bring to the boil, stirring to dissolve all the sugar.
Place the pears in this liquid, cover and cook over medium-low heat until the pears are just soft. (Tip: Use a deep saucepan into which the pears just fit so that they are largely covered with liquid during cooking.)
Lift out the pears and boil the cooking liquid, lid off, over low heat until it’s syrupy – i.e. reduced to about a cup of liquid.
Fold the whipped cream into the double cream yoghurt. Serve the pears with the yoghurt cream and saffron syrup on the side for drizzling.
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