Poached Pears with Saffron Broth

• 4 cups pear nectar
• 1/4 teaspoon agave nectar
• Zest of 1 lemon, in long pieces
• 4 inches peeled fresh ginger, cut into 1/4-inch pieces
• 4 teaspoons maple syrup
• Generous pinch of saffron (12 to 15 threads)
• 2 ripe but firm pears, preferably Bosc or Comice, peeled, cut in half, seeded, and stemmed
• Pistachio Cream (page 181) or Cashew Cream (page 180), for serving (optional)

1. 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 saute pan over medium-high heat.
2. Bring to a boil, then place the pear halves in the saucepan, flat side down.
3. Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer.
4. Lower the heat and simmer until the pears are tender and a knife pierces them all the way through without resistance.
5. Remove the pears from the saucepan.
6. Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 minutes.
7. Taste the liquid for a quick FASS check.
8. It may need a pinch of salt and a squeeze of lemon juice to balance the flavors.
9. Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream if you like.
10. For vanilla broth, omit the lemon zest, ginger, maple syrup, and saffron, and instead stir 2 teaspoons of agave nectar into the pear nectar.
11. Cut a vanilla pod in half lengthwise, scrape the seeds into the saucepan, then throw in the pod.
12. Proceed with the recipe as above.
13. 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.
14. Proceed with the recipe as above.
15. To seed and stem a pear beautifully, once its cut in half, use a melon baller to scoop out the center, making sure to remove all of the seeds.
16. 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.
17. This will remove a clean and even triangle-shaped piece where the stem and the core had been.
18. You can garnish the pears with the solids from the broth.
19. Lemon peel, vanilla pods, star anise pods, and cloves all make beautiful garnishes.
20. Store in an airtight container in the refrigerator for 3 to 5 days.
21. (per serving)
22. Calories: 225
23. Total Fat: 0.2g (0g saturated, 0 g monounsaturated)
24. Carbohydrates: 59 g
25. Protein: 1g
26. Fiber: 4g
27. Sodium: 15mg

pear nectar, nectar, lemon, fresh ginger, maple syrup, generous, cream

Taken from www.epicurious.com/recipes/food/views/poached-pears-with-saffron-broth-379304 (may not work)