Saffron Poached Pears

Recipe for 4


4 large firm pears(conference are ideal)
2pts water
1/2 pt white wine
1lb sugar
2 bay leaves
pinch saffron
1 lemon


Peel the pears and add to the pan of all the other ingrediants.
Bring to the boil and then simmer until just tender.Depending on the size and ripeness can be 30mins but up to 50 mins for very firm larger ones.Allow to cool in the pan.Strain the liquid and set 1/2 pt of it 2 and 1/2 leaves of gelatine.The jelly can be flavoured with dessert wine, cassis etc.

Serve with clotted cream and shortbread.