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makes: 4 servings | start to finish: 45 minutes
from Edible Seattle September/October 2011
Poaching little Seckel pears with a pinch of saffron imbues them with a great sunny hue—you can often get great local threads grown on the Olympic Peninsula, by Phocas Farms, at the Ballard farmers’ market. And while methode champenoise perrys are rare thus far, if you can find one (and are willing to cook with it, rather than drink it), a sparkling perry would be a lovely Champagne replacement.
If you can’t find Seckel pears, use peeled Bosc pears, and double the other ingredients.
3/4 cup water
1/2 cup sugar
2 cups Champagne
Pinch saffron
4 firm-ripe Seckel pears, peeled, seeds cored out from the bottom, stems left intact
2 tablespoons honey
Combine the water, sugar, champagne, and saffron in a saucepan just big enough to fit all four pears upright. Bring to a simmer, stirring until the sugar has dissolved, then simmer 5 to 10 minutes, until the syrup is golden. Add the pears, reduce to a bare simmer, and cover the pears first with a piece of parchment paper, then with a small plate, to keep the pears from bobbing out of the liquid. Simmer on low heat for about 15 to 20 minutes (exact time will depend on the pears), or until soft all the way through when poked with a skewer.
Transfer the pears to a shallow serving bowl. Add the honey to the remaining liquid, and simmer until reduced to a syrup, about 10 to 15 minutes. Pour the warm syrup over the pears, and serve immediately.
Suggested pairing: Finnriver Cidery Perry
vegetarian • vegan • dairy-free • gluten-free
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