Toffee Honey Saffron Pears with Cointreau Mascarpone Ice cream
Ingredients
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6 small firm pears
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1/4 cup lemon juice
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1/4 tsp saffron threads
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1 cup honey
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2 cups Water
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3/4 cup caster sugar
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1 tbsp Cointreau
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300 ml thickened cream
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1 cup icing sugar
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250 g mascarpone
Directions
Firstly, to make the ice cream, sift the icing sugar into the bowl of an electric mixer and beat with the cream until soft peaks form. Fold in the cointreau and mascarpone and spread mixture into an 18cm x 28cm tin smoothing the surface. Freeze for at least 4 hours.
Next, peel pears, place into a large bowl, cover with cold water and stir in the juice.
Dry-fry saffron in a medium saucepan for approximately 1 minute or until fragrant. Add the water and honey and bring to the boil. Reduce heat and simmer uncovered for at 3 minutes. Add pears and simmer covered until pears are tender. Remove pears and cool in a bowl.
Meanwhile bring honey saffron mixture to the boil uncovered and continue to boil until liquid is reduced by half. Cool syrup.
To make the toffee, heat a small saucepan and when the bottom of the saucepan is warm add a little of the sugar stirring until it starts to melt, then add the rest of the sugar continuing to stir over medium heat until sugar is dissolved and it turns caramel in colour. Remove from heat and drizzle over the pears.
Serve with a scoop of ice cream and drizzle of honey saffron syrup.
Ingredients
| 6 small firm pears | |
| 1/4 cup lemon juice | |
| 1/4 tsp saffron threads | |
| 1 cup honey | |
| 2 cups Water | |
| 3/4 cup caster sugar | |
| 1 tbsp Cointreau | |
| 300 ml thickened cream | |
| 1 cup icing sugar | |
| 250 g mascarpone |
