Saffron Poached Pears with Parmigiano Reggiano
Serve your cheese course and dessert together with this sweet and savoury combo.
- 150g (5oz) Parmigiano Reggiano
- 150g (5oz) ricotta cheese
- 6 pears (not too ripe), peeled, halved and cored
- 600ml medium white wine
- 50g (2oz) caster sugar
- Strip of lemon zest
- Generous pinch of saffron
- 2 star anise
Grate the Parmigiano Reggiano very finely.
Mix together the Parmigiano Reggiano and ricotta cheese thoroughly. Cover and set to one side until ready to serve.
Put the pears, wine and sugar into a saucepan with the lemon zest, saffron and star anise. Heat and simmer very gently for about 20 minutes, until the pears are tender. Cool them until barely warm.
Share out the pears, with some of the flavoured syrup, between four serving bowls. Spoon the cheese mixture onto them and serve.
Cook’s tip: The pears can be made up to three days in advance, then covered and chilled until required. Warm them slightly before serving to enjoy them at their best.
Recipe courtesy of Parmigiano Reggiano.