These pears are part poached, part roasted, resulting in luscious flesh, scented with saffron and herbs, with delicious caramelised edges.
2 pinches saffron threads
3 fresh bay leaves
2 sprigs rosemary
8 beurre bosc pears, firm
1. Preheat the oven to 180 degrees fan-forced or 200 degrees conventional.
2. In a medium pot, bring all the ingredients, except the pears, to the boil, then take off the heat.
3. Peel the pears, cut in half lengthways and remove the core, but leave the stem intact. Lay the pears in a ceramic dish that will fit them snuggly. Pour the liquid over the top and cover the dish with baking paper and foil. Bake for 40 minutes, then uncover, turn the pears a couple of times in the hot syrup and cook for a further 30 minutes or until cooked, turning on the grill for the last 10 minutes to colour.
4. Remove from the oven and serve with Karen Martini's custard.