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Saffron and Cinnamon Pears
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Delicious golden pears, infused with saffron and cinnamon sticks, make a perfect accompaniment for glazed gammon . Alternatively, serve them sliced with shavings of Parmesan and rocket leaves, drizzled with a fruity olive oil for a starter; or chopped into a salad with soft cheese and toasted walnuts.
Makes: 2 x 750g jars
Use a clean, dry tea towel to rub the peeled pears and remove any ridges caused by peeling.
You can replace the pears with quince if they are available. Use a melon baller to remove the central core.
This recipe will keep for up to four weeks if stored in the fridge.
This recipe was first published in September 2000.