Friday, January 8, 2010

Coconut Saffron Pears

Yes to cooked pears. I loved what we made for the POM contest, and the amazing texture of pears is always open for improvisation. There are so many kinds and types of pears that you virtually come out with a different tasty dish every time you try a new kind. I used Bosc pears for this recipe, but any other will do, just make sure that they are ripe.

To make this recipe you need:

1 pear, sliced in wedges, not peeled
1 tbsp butter or ghee
1/3 cup coconut flakes, unsweetened
a few threads of saffron
1 tbsp honey
2 tbsp ricotta cheese

In a pan over medium heat, warm up the butter and cook the pear slices until golden brown. Be careful not to tear them when you turn the pieces. Add saffron. Sprinkle coconut flakes on top of the pears and make sure each piece is covered and then cook until part of the coconut is golden, too. Arrange the pieces on a plate and use the leftover coconut to coat a small ball of ricotta cheese. It makes for a nice contrast when you serve. Pour honey on top and enjoy with someone nice.

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