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Where nature enhances taste

Where nature
enhances taste

0

Where nature
enhances taste

0
A daringly elegant dessert – saffron-poached pears with a pistachio, rose, and Greenfields spice twist, finished with a glossy honey drizzle.

Saffron-poached pears with a pistachio, rose, and Greenfields spice twist

Typically described as:

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.

Serves 4

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.

For an even more indulgent finish, serve with a dollop of mascarpone or thick Greek yoghurt to balance the sweetness.

Calories: 310 kcal
Protein: 4g
Fat: 10g
Carbohydrates: 55g
Sugar: 48g
Fibre: 5g

In this recipe:

European
Fusion
Middle Eastern

The saffron and rose made these pears unforgettable

Pears, but make them Michelin. Golden saffron, blushing rose petals, and a drizzle of thyme honey – Marco Pierre White would approve. 🍐✨

This dessert is for the cook who adores theatre at the table – someone who wants to serve something visually striking and deeply aromatic, yet deceptively simple to prepare.

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