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Need:

• 4 firm Conference or Beurre Bosc pears
• 100 grams castor sugar
• 1 vanilla bean split
• 2 star anise
• I cinnamon quill
• saffron threads, a generous pinch
• unwaxed lemon finely grated zest
• unwaxed lemon, juiced
• clotted cream (or mascarpone) to serve

Do:

• Peel pears leaving stalks intact. Cut a thin slice from the base of each so that the pear sits upright
•  Put the sugar, 1 litre of water, the star anise, cinnamon quill, saffron and lemon zest in a saucepan big enough to hold the pears
• Heat gently until sugar dissolves, then bring to boil
• Add the pears, reduce heat and poach at a gentle simmer for one hour or until tender to the point of a knife
• Remove pears from poaching liquid, lie them flat in a deep dish, that can hold both the pears and syrup
• Return liquid to the boil, bubble for 10 mins or until liquid is reduced and syrupy
• Squeeze over the lemon juice and strain syrup evenly over the pears
• When ready to serve, stand pears upright and spoon over the syrup

Plate:

• Present in an upright cluster on a cake pedestal or Turkish plate (for extra va va voom)
• Plate up and serve with dollops of clotted cream or mascarpone
• Receive accolades with humble panache

(Recipe based on Reza Mahammad’s version from ‘Resz’s Indian Spice’)