Saffron and Bay Poached Pears

From Modern Pressure Cooking by Catherine Phipps

Following on from last week’s podcast episode on pressure cooking here is Catherine’s contribution to the season’s pot luck supper. Catherine recommends making this a day ahead as the colour of the pears intensifies the longer you leave them.

Saffron & Bay Poached Pears (Photo ©Andrew Hayes Watkins 2022)

Serves 4

• Juice of ½ lemon

• 4 firm but ripe pears

• 2 bay leaves

• A large pinch of saffron

• 250ml (9fl oz) white wine

• 200g (7oz) caster (superfine) sugar

Fill a bowl with water and add the lemon juice. Peel the pears, leaving the stems intact if possible. Drop into the acidulated water until you are ready to cook them. Put in the pressure cooker and add the bay leaves, saffron and wine. Pour in the sugar, then add just enough water to cover.

Bring up to high-pressure and cook for three minutes. Remove from the heat and leave to drop pressure naturally. Leave to call in the poaching liquid, rolling around every so often until cool. Serve on their own or take half the liquid and reduce to a syrup and serve poured over the top.