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

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