Thursday, May 21, 2009
Poached Pears with Saffron in Rhubarb Sauce
This elegant and simple dessert is from Hassan M'souli's Morrocan Modern,a neat collection of authentic Moroccan food with a modern twist.Of all the delectable Moroccan desserts featured in the book,this fruity dessert caught my eye for its fascinating flavors with luscious rhubarb sauce and fragrant saffron and Orange blossom.
These pretty red stalks of rhubarb with earthy sour flavor and inedible(Toxic!) leaves are the fresh pick of late spring season.Originating from China ,its dried roots are used as remedy for many illness in traditional Chinese medicine.In America Rhubarb's got the nickname as "pie plant" for its a popular filling along with strawberries in pies.
Rhubarb is packed with Vitamins K & C, Calcium, Potassium, Manganese and is a good source of fiber.Read more about its health benefits.
A simple syrup\sauce with rhubarb was perfect get started,do explore loads of other rhubarb recipes here.The tart sweet sauce paired deliciously with lightly sweet pears infused with fragrant saffron and orange blossom.The sauce also goes well over yogurt and custard with sprinkle of nuts.
Recipe : Poached Pears with Saffron in Rhubarb Sauce
4 pears,peeled and cored,with stalks on
1/2 a lemon,juiced
3 cups water
1 tablespoon Orange blossom or rose water
pinch of saffron threads
1 cinnamon stick
1 bunch rhubarb(3 stalks),leaves removed and sliced
2 tablespoon raisins
1/4 cup chopped nuts
Place pears in a bowl and squeeze on lemon juice to prevent them from going brown.
combine water and orange blossom water in a large saucepan,add the cinnamon stick.Bring to a boil,reduce the heat,add saffron and place the pears in ti the simmering liquid.Cover and continue to cook for another 30 minutes ,or until the pears are almost cooked.Remove the pears from the saucepan,place in to a bowl and pour over 1/2 cup of cooking liquid.Allow to sit for an hour or refrigerate overnight for flavors to intensify.
Heat the remaining cooking liquid over low heat,add the rhubarb stalks and cook for 10 minutes.Take out the cinnamon stick and blend the sauce .
To serve,place sauce in to shallow bowl or plate and set pears in the middle.Sprinkle raisins and nut over the sauce.Garnish with mint
This is my entry for Weekend herb blogging,the lovely hostess this week is Cinzia of Cindystar.