It’s very quite around us, not so much noise as usual. The sun is warm and we are lucky we have a garden where we can sit outide and enjoy the day with homemade preserved products.
Pears are an excellent canning fruit because they keep their shape (let simmer only gently) and if places in nice jar, they make wonderful presents.
For this process, it’s necessary to use firm maybe lithely unripe pears. Peel them using a potatoes peeler taking care, not to remove the stem.
I used small pears from the Turkish shop (the same pears I am used to fin on Crete in October), but if you have big pears, suggest to peel them and cut them into big slices.
I prepared this jars in December just before Christmas and today we decided to enjoy them in the garden because we got another warm early spring (or better late winter) day.
Poached Pears with Saffron and Chocolate Sauce
- 12 small or 6 medium firm pears, whole and peeled
- 200 ml water
- 200 ml white wine
- 200 g sugar
- 1 big pinch (about ½ tsp) saffron stems
- 6 green cardamom pods, lightly crushed
- 1 pinch cinnamon
Chocolate sauce ( for 2-4 persons)
- 1/4 cup heavy cream
- 2-4 tablespoons brandy
- 50 g bittersweet chocolate, diced
- Mix water, wine, sugar, and spices into a saucepot and bring to simmer for 15 minutes.
- Add pears and poach covered. For this procedure do not bring to boil. Cook, partially covered, turning occasionally, for20 to 30 minutes or until pears are just tender.
- Use a slotted spoon to transfer the pears and arrange the, upright into jars. Try to place them quite tightly.
- Cover the pears with the hot syrup leaving 1/2-inch headspace in each jar. Secure canning lids.
- Process in a boiling water bath (80-85°C), 20 minutes for 500 ml jars or 25 minutes for 1000 ml jars. Store them in a chilly place.
- For the chocolate sauce: heat heavy cream with brandy in the microwave (about 30 seconds) until hot but not boiling. Add chocolate and stir to dissolve. If necessary place a few more seconds in the microwave.
- Place pears into single serving plates, add some syrup (optional), top with warm chocolate sauce and serve immediately.