POACHED PEARS WITH SAFFRON BROTH

Steps:

• To make the broth, stir the pear nectar, agave nectar, lemon zest, ginger, maple syrup, and saffron together in a large saucepan or 3-quart sauté pan over medium-high heat. Bring to a boil, then place the pear halves in the saucepan, flat side down. Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer. Lower the heat and simmer until the pears are tender and a knife pierces them all the way through without resistance.
• Remove the pears from the saucepan. Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 minutes. Taste the liquid for a quick FASS check. It may need a pinch of salt and a squeeze of lemon juice to balance the flavors.
• Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream if you like.
• variation
• For vanilla broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir 2 teaspoons of agave nectar into the pear nectar. Cut a vanilla pod in half lengthwise, scrape the seeds into the saucepan, then throw in the pod. Proceed with the recipe as above.
• For star anise broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir in 4 pods of star anise, 4 whole cloves, 2 cinnamon sticks, 2 teaspoons of agave nectar, and 2 teaspoons of freshly squeezed lemon juice. Proceed with the recipe as above.
• rebecca's notes
• To seed and stem a pear beautifully, once it's cut in half, use a melon baller to scoop out the center, making sure to remove all of the seeds. Then use a sharp paring knife to make a small angled slice on each side of the core, running out from the center of the pear to the stem. This will remove a clean and even triangle-shaped piece where the stem and the core had been.
• You can garnish the pears with the solids from the broth. Lemon peel, vanilla pods, star anise pods, and cloves all make beautiful garnishes.
• storage
• Store in an airtight container in the refrigerator for 3 to 5 days.
• nutrition information
• (per serving)
• Calories: 225
• Total Fat: 0.2g (0g saturated, 0 g monounsaturated)
• Carbohydrates: 59 g
• Protein: 1g
• Fiber: 4g
• Sodium: 15mg