SAFFRON 0.5G

- Use in your favourite dishes like Indian Biryani, Spanish Paella,
Italian Risotto and French Bouillabaisse

Serves: 5

Prep time: 20 mins

Cook time: 1 hr 20 mins

Ingredients:

- 5 pears, peeled with stem on
- ½ cup Merryfield Caster Sugar
- 3 cups water
- ¼ cup Little Birdwood Cabernet Shiraz Merlot 2012
- 2 Stonemill Whole Star Anise
- 1 Stonemill Cinnamon Quill
- Juice of ½ a lemon
- ½ tsp Stonemill Saffron Threads

Crème Anglaise

- ¾ Cup Farmdale Milk
- ¾ cup Farmdale Thickened Cream
- ¼ cup Merryfield Caster Sugar
- 3 egg yolks

Method:

- Place sugar and water in a large saucepan and heat until sugar is almost
all dissolved. Add wine, star anise, cinnamon, lemon juice and saffron
threads. Add prepared pears to the liquid standing them stem upwards.
The water should come up to the base of the stem. Add more water if
necessary. Simmer gently for 1 hour or until pears are soft. Remove
pears and allow liquid to simmer until thick and syrupy.
- To make crème anglaise, combine milk and cream in a small saucepan and
bring to the boil before removing from the heat. In a separate bowl
whisk together the sugar and egg yolks before adding a quarter of the
hot milk mixture. Whisk to combine before adding the egg mixture back
into the saucepan. Stir constantly over low heat until thickened. Serve
the pears in syrup drizzled with the fresh crème anglaise.