Saffron-Infused Bosc Pears with...Saffron-Infused Bosc Pears with Whipped Burrata and Pistachio Praline

A sophisticated dessert balancing the floral notes of saffron and cardamom with the creamy richness of whipped burrata and the crunch of salted pistachio praline.

Ingredients

Cooking Instructions

1. 01

   Peel the pears carefully, keeping the stems intact. Slice a small amount off the bottom of each pear so they can stand upright.

2. 02

   In a medium saucepan, combine 500ml water, 200g sugar, saffron, crushed cardamom, and star anise. Bring to a gentle simmer over medium heat.

3. 03

   Place the pears in the poaching liquid. Cover with a parchment paper cartouche to keep them submerged. Simmer for 25-30 minutes until tender but not mushy. Remove from heat and let cool in the liquid.

4. 04

   For the praline: Melt the remaining 50g sugar in a small pan until it reaches a medium-amber caramel. Stir in the toasted pistachios and sea salt. Pour onto a silicone mat and let harden. Once cool, pulse in a food processor to a coarse crumble.

5. 05

   In a blender, combine the burrata cheese, heavy cream, and honey. Blend until silky smooth and aerated. Transfer to a bowl and chill for 15 minutes.

6. 06

   Remove pears from the liquid. Strain the liquid and return it to the pan. Boil until reduced to a thick, golden syrup (about 10 minutes).

7. 07

   To serve: Spoon a generous base of whipped burrata cream onto each plate. Stand a pear in the center. Drizzle with the saffron reduction and garnish with the pistachio praline and a few stray saffron threads.