Name: Saffron-Poached Pears Stuffed with Orange Cardamom Ice-Cream
Cuisine: Australian
Ingredients: 1 litre Sugar Syrup; 5 large eggs; 500 ml pouring (35 per cent) cream; 400 ml Sugar Syrup; 1 teaspoon saffron threads; 375 ml sauternes; 1 vanilla bean, split; 3 whole mace; zest of 2 oranges; 50 ml Poire William liqueur; 9 ripe william or josephine pears; 50 ml orange-flower water; seeds from 4 green cardamom pods, ground; 500 ml strained fresh orange juice

Preparation info

Difficulty
Easy

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

The enticing aromas of this dessert make me think of the Middle East and North Africa, where these flavours are commonly used together in sweetmeat preparations. The ice-cream is my interpretation and adaptation of a well-known and loved recipe from Jane Grigson’s Fruit Book (Stephanie Alexander also gives her version in two