Saffron-Infused Poached Pears with...Saffron-Infused Poached Pears with Pistachio Praline & Honey Labneh

An elegant dessert balancing the floral notes of saffron and cardamom with the tang of labneh and the crunch of salted pistachio praline.

Ingredients

Cooking Instructions

1. 01

   In a deep saucepan, combine 500ml water, caster sugar, saffron, cardamom, and cinnamon. Bring to a gentle simmer until sugar dissolves.

2. 02

   Slice a small amount off the bottom of each pear so they stand upright. Place them in the poaching liquid, cover with a cartouche (parchment paper circle), and simmer for 25-30 minutes until tender but not mushy.

3. 03

   For the praline: Melt granulated sugar in a small heavy-bottomed pan over medium heat until it reaches a deep amber caramel. Stir in pistachios and a pinch of salt, then immediately pour onto a silicone mat or parchment paper. Allow to cool completely before breaking into shards.

4. 04

   In a small bowl, whisk the labneh and honey until smooth and slightly aerated. Keep chilled until ready to serve.

5. 05

   Remove the pears from the liquid and set aside. Increase the heat and reduce the poaching liquid by two-thirds until it reaches a thick, vibrant gold syrupy consistency.

6. 06

   To plate: Spoon a generous base of honey labneh onto each plate. Position a poached pear in the center, drizzle generously with the saffron reduction, and garnish with several sharp shards of pistachio praline.