Saffron Poached Pears Recipe - Heray Spice

Saffron Poached Pears Recipe

Feb 09, 2023Mohammad Salehi

Saffron and Vanilla Poached Pears is a delicious and elegant dessert that is perfect for special occasions or as a treat for yourself. The combination of saffron and vanilla creates a unique and rich flavor that is sure to impress. Here's a recipe for making saffron and vanilla poached pears:


  • 4 ripe pears (Bartlett or Bosc work well)
  • 2 cups of water
  • 2 cups of white wine
  • 1 cup of granulated sugar
  • 2 tbsp honey
  • 2 cinnamon sticks
  • 6 cardamom pods
  • 2 tsp saffron threads
  • 2 vanilla beans, split and scraped
  • Lemon juice, for serving


  1. Peel the pears, leaving the stem intact. Rub the pears with lemon juice to prevent them from browning.
  2. In a large saucepan, combine the water, wine, sugar, honey, cinnamon sticks, cardamom pods, saffron threads and vanilla beans. Stir until the sugar is dissolved.
  3. Heat the mixture over medium heat until it comes to a simmer.
  4. Add the pears to the saucepan and spoon the liquid over the pears to ensure they are fully submerged.
  5. Bring the mixture back to a simmer and reduce the heat to low. Cover the pan and simmer for about 20-25 minutes, or until the pears are tender.
  6. Carefully remove the pears from the liquid and place them in a bowl.
  7. Increase the heat to medium-high and bring the liquid to a boil. Cook the liquid for about 5 minutes, or until it has reduced and thickened slightly.
  8. Remove the cinnamon sticks and cardamom pods. Remove vanilla pods and scrape the seeds back into the liquid.
  9. Serve the pears warm, with a drizzle of the reduced poaching liquid and a sprinkle of saffron threads, if desired.
  10. You can also serve them with vanilla ice cream or whipped cream, or with some chopped nuts.

Saffron Poached Pears

Image by

The Saffron and Vanilla Poached Pears can be made ahead of time and stored in the fridge for a few days. Just warm them up before serving. The poaching liquid can also be stored in the fridge for a few days.

Takes roughly 50 minutes to make.

More articles