Marco Pierre White often says that food should be simple yet profound, allowing ingredients to shine in their natural glory. This dessert is exactly that: a celebration of pears, transformed into something extraordinary with Greenfields saffron, rose petals, and Greek honey. The saffron stains the fruit with a deep golden hue, while crushed rose petals and pistachios add a whisper of perfume and crunch. It’s the kind of dish you could imagine Marco describing as “letting nature do the work” – but with that dramatic, memorable flair he’s known for.
Preparation: 15 minutes
Cooking: 25 minutes
Cooling: 30 minutes
Total: 1 hour 10 minutes
4 firm pears, peeled but kept whole with stalks
500ml water
150g caster sugar
1 tbsp Greenfields Greek Thyme Honey
A pinch of Greenfields saffron threads
½ tsp Greenfields ground cardamom
2 tsp Greenfields rose petals, lightly crushed
50g pistachios, roughly chopped
½ lemon, juice only
Place water, sugar, lemon juice, saffron, and cardamom in a pan. Bring to a gentle simmer until sugar dissolves.
Add pears and poach gently for 20–25 minutes, turning occasionally, until tender and golden.
Remove pears and let them cool slightly. Reduce the poaching syrup until lightly thickened.
Place pears on serving plates, drizzle with syrup and warm Greenfields Greek honey.
Scatter with pistachios and rose petals just before serving.
Calories: 310 kcal
Protein: 4g
Fat: 10g
Carbohydrates: 55g
Sugar: 48g
Fibre: 5g
The saffron and rose made these pears unforgettable
The ingredients used in this recipe could also be used to create…
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