Saffron Poached Pears with Ricotta

9:38 pm on 27 March 2006

(Serves 4-6)


  • 50 grams sultanas, roughly chopped
  • 3 tablespoons Marsala or orange juice
  • pinch saffron
  • 1 vanilla pod
  • 2 cups sugar
  • 2 cups white wine
  • 2 cups water
  • 4-6 pears
  • 200 grams ricotta
  • 25 grams candied orange peel, finely chopped
  • zest 1 orange
  • 25 grams toasted slivered almonds


Soak the sultanas in the Marsala or orange juice for at least ½ hour, or overnight.

Toast the saffron in a dry pan and soak in 2 tablespoons of boiling water for 20 minutes. Split the vanilla pod in half lengthways and scrape out the seeds.

Place the vanilla seeds and pod with the saffron, sugar, white wine, and water into a medium sized pot.

Bring to the boil making sure to dissolve the sugar.

Peel the pears, cut in half and use a melon baller to remove the core.

Add to the saffron sugar syrup and poach until tender. Cover the pears with a round of baking paper to keep them under the liquid.

Mix the sultanas and Marsala with the ricotta, candied peel, orange zest and slivered almonds. Set aside.

When ready to serve place a couple of pear halves in each plate and place a tablespoon of ricotta mix on top of each half.

Spoon some poaching syrup into each dish.

Suggested Wines to Go With Today's Recipe


(Riesling grape)

Pegasus Bay Encore Noble Riesling

Herzog Botrytis Riesling