Saffron and pears what a delight! Compliment with vanilla ice cream and sexy is in!!
Ingredients:
4 peeled pears
1 litre water
150 grams of sugar
5 g saffron
For filling:
100 grams hanging yogurt
1 teaspoon of sugar icing
1 tbsp raisins
10 coriander leaves shredded
For the software component plug-in brandy
50 grams powdered sugar
50 g liquid glucose
50 grams of low fat butter
50 grams plain flour
Method and preparation:
1. Place sugar water and saffron in a pan and bring to a boil. ? Add pears and poach in the syrup for 20 minutes.
2. Take the pan off the coast of the heat and allow the pears to cool in the syrup. Takeoff of the stone of pears cutting down carefully to a hollow cavity to cavity in the Centre.
3. Prepare the yogurt and dried grapes by mixing all ingredients together. ? Stuff the cavity hollow PEAR with the yogurt mixture and refrigerate.
4. In a skillet, add the flour, butter, and glucose liquid and beat the mixture. Spread the mixture on a baking tray with a spatula.
5. Bake in an oven pre-heated for about 10-15 minutes. Once leave to cool and harden and break through random size pieces bakery to garnish the dish.
To serve, place pears on a plate of drizzle some syrup on themand garnish with brandy snap. This dessert can also be served with a scoop of ice in vanilla.
Image source: google and doesn't necessarily reflect the above recipe. Recipe adapted from saffron.consumerreportsappliances.info
