Ethné de Vienne’s Poached Pears with Mastic, Saffron and Mandarin Oranges
Ethné de Vienne’s Poached Pears with Mastic, Saffron and Mandarin Oranges
Ingredients
- 2 tsp mastic (see note)
- 2/3 cup (140 g) sugar
- 2 cups (500 ml) water
- ½ tsp saffron
- 2 mandarin oranges, one orange for a large 1 x 1-inch (2.5 x 2.5 cm) piece of zest and the juice, one orange for skinless segments (supremes)
- 6 pears (not too ripe), peeled, halved lengthwise and cored
- ½ cup (125 ml) sour cream or plain Greek yogurt
- 1 tbsp (15 ml) honey
- Store-bought sesame snaps, crushed, to taste
Instructions
- In a mortar and pestle, grind the mastic with 2 tbsp of the sugar.
- In a large pot, combine the water, ground mastic, remaining sugar, saffron, piece of zest and juice from 1 mandarin orange. Cook over medium heat for 5 minutes or until the sugar has dissolved.
- Using a large spoon, gently place the pear halves, rounded-side down, into the hot syrup. Cover with a layer of paper towels and simmer gently until the pears are tender, about 15 minutes, depending on their ripeness. Remove from the heat. Transfer the pears and syrup into a large bowl. Let cool. Cover and refrigerate for 2 hours. The pears will keep for 1 week. When ready to serve, drain the pears and set the syrup aside.
- In a small bowl, combine the sour cream and honey.
- Divide the sour cream mixture among six small bowls. Place 2 pear halves in each bowl. Pour the reserved syrup over the pears. Garnish with pieces of sesame snap and mandarin supremes.
Ethné de Vienne’s Poached Pears with Mastic, Saffron and Mandarin Oranges