Saffron Poached Pears & Dukkah

Saffron Poached Pears _ Dukkah recipe - The Cooks Pantry


Matt Sinclair


6 people


  • 6 Small William pears
  • 1L water
  • ½ cup caster sugar
  • Pinch of saffron threads
  • 5 cloves
  • 2 cinnamon quills
  • 3 star anise
  • 2cm piece ginger, sliced
  • 1 orange peel, all pith removed


  • ¼ cup pistachios
  • ¼ cup hazelnuts, peeled
  • 1 Tbsp. cumin seeds
  • 1 Tbsp. fennel seeds
  • ¼ cup sesame seeds
  • ½ teaspoon sea salt flakes


  • Peel and core all pears, ensuring the stems remain intact. Cut a small amount off the base of each pear so that they can stay upright.
  • In a medium saucepan add water, sugar, spices, peel and ginger and bring to a boil over a medium heat. Add the pears and reduce heat to a light simmer. Turn the pears often and poach for 30-40 minutes, until tender when pricked with a skewer.
  • Remove pears gently and set aside. Return poaching liquid to a medium heat and reduce by 2/3, into a light syrup. Strain and set aside.
  • In a shallow baking tray, add pistachios and hazelnuts and toast in the oven at 180C for approximately 10 minutes or until golden. Remove from tray and set aside to cool.
  • In a mortar and pestle add cumin seeds and fennel seeds and pound to release aroma. Transfer to a small bowl and add sesame seeds and salt, mix to combine.
  • Transfer nuts to a mortar and pestle and grind into a coarse crumb. Add to other ingredients and mix well to combine. Taste and adjust seasoning if required.
  • To assemble, divide pears between 6 shallow bowls, spoon over a Tbsp. of syrup and sprinkle with dukkah.
  • Add a scoop of ice cream and serve immediately.

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