Poached Pears Recipe With Orange and Saffron

5 from 2 votes

This saffron & orange blossom poached pears recipe is a super simple yet sophisticated dessert, perfect for the holidays!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 809kcal

In a deep pot, combine water, sugar, orange juice, orange zest, cinnamon sticks, and saffron threads. Heat over medium heat until the sugar dissolves and the liquid begins to steam. Carefully lower peeled pears into the pot and cover with a round of parchment paper to keep them submerged. Cover pot and simmer on low heat for 20 minutes.

Meanwhile, combine the mascarpone, honey, and orange blossom water, and mix until smooth.
Prepare a base of the sweetened mascarpone on a plate for each of the pears. Roughly crush or chop roasted pistachios and sprinkle them over the cheese.
Soak & Plate Pears
Turn off heat, then add orange blossom water to the pot. Allow pears to soak in poaching liquid for 10 minutes, then carefully remove them using a slotted spoon or silicone tongs. Allow them to cool for 5 minutes, then gently slice them in half from top to bottom. Use a fruit scoop or melon baller to remove the seeds.
Place halved pears on the mascarpone base, then fill the hollowed portions with additional mascarpone and pistachios. Optionally, you can sprinkle them with a pinch of cinnamon, brown sugar, and a drizzle of salted caramel.

For even plating, you can flatten the back of the pear by cutting off a small piece, then use it to prop up the narrow top.
You can simmer the poaching liquid uncovered until it reduces into a syrup, then spoon it over the pears when serving. Alternatively, you can use it as the base for a simmer pot for some natural aromatherapy!
Try to pick slightly under-ripe pears. This will make it less likely for them to collapse when cooking and less likely to have bruises or mushy spots.
After cooking, the pears should be fork-tender, but should still hold their shape. If after 20-30 minutes they aren't tender enough, you can add more time in 5-minute increments.
The reason we add the orange blossom water after removing the pears from the heat is to preserve its delicate flavor, which is sensitive to heat.
You can serve this poached pears recipe warm or cold.
Store leftover poached pears in an airtight container in the refrigerator for up to 5 days. I suggest storing poaching liquid separately if you intend to drizzle it over pears before serving.
Nutrition is calculated based on the estimated sugar absorbed by the pears during poaching, not the full 2 cups of sugar used in the syrup.