Ethné de Vienne’s Poached Pears with Mastic, Saffron and Mandarin Oranges

Ethné de Vienne’s Poached Pears with Mastic, Saffron and Mandarin Oranges

  • Preparation 25 min
  • Cooking 30 min
  • Chilling 2 h
  • Servings 6
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

    • 2 tsp mastic (see note)
    • 2/3 cup (140 g) sugar
    • 2 cups (500 ml) water
    • ½ tsp saffron
    • 2 mandarin oranges, one orange for a large 1 x 1-inch (2.5 x 2.5 cm) piece of zest and the juice, one orange for skinless segments (supremes)
    • 6 pears (not too ripe), peeled, halved lengthwise and cored
    • ½ cup (125 ml) sour cream or plain Greek yogurt
    • 1 tbsp (15 ml) honey
    • Store-bought sesame snaps, crushed, to taste

Preparation

Note from Ricardo

Mastic is a resin that is obtained from a tree, and is produced mainly on the Greek island of Chios. It has a delicate, pine tree taste. The small, white mastic nuggets are found in specialty grocery stores, but it can easily be omitted from this dish.

Personal Note

To help you with this recipe

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