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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 Fri Sep 01 01:00:00 BST 2000.