These saffron infused pears are certainly worth their weight in gold, and make for a delicious and distinctive dessert, as seen on the F Word
Watch the step-by-step video of Gordon Ramsay making these poached pears
1. Cut the pears in half and remove base and core with melon baller. Poach the half pears in enough simmering water to cover them, along with the saffron and the caster sugar, for about 15 minutes or until tender. Remove using a slotted spoon.
2. Slowly bring the milk to the boil with the cardamom pods. Remove from the heat and allow to infuse. Strain the milk through a sieve into a jug and discard the cardamom pods.
3. In a bowl mix together the sugar and egg yolks until pale and creamy. Gradually whisk the hot milk into the egg yolks. Return to the pan and stir over a low heat and allow to thicken. Add 6-8 chopped mint leaves and mix allowing the flavours to infuse.
4. Slice the pears leaving a join at top of pear and fan out by pressing lightly on them. Place in serving dish and dust with a little caster sugar. Use a chef’s blowtorch to lightly caramelise the sugar and glaze the pears.
5. Pour a little of the custard around the pears and garnish with a sprig of mint.
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Follow the action from series 4 of the F Word
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