6 firm, ripe pears such as conference
1/2 cup raw sugar
2 tbsp. honey
pinch of saffron
1 tsp pink peppercorns
peel of 1/2 lemon
1/2 stick of cinnamon
Whipped Cream of Crème Fraiche to serve
Preheat oven to 160 degrees Celsius.
In an oven proof dish, large enough to hold the pairs, combine the sugar, honey, saffron, peppercorns, lemon peel, cinnamon and enough water to half fill the pot. Gently heat everything over a stove until the sugar and honey have dissolved, turn off the heat while you prepare your pears.
Peel your pears and place straight into the poaching liquor, discarding the peels. Cover the pears with a cartouche and pop the lid on before placing into the oven and cooking for 1.5 hours or until the pairs are tender when a skewer is inserted. Remove the dish from the oven and allow to cool until just warm before removing the pears and reducing the poaching liquor to a thick syrup.
Place the pears into a serving dish and pour the reduced liquor over the top and serve with whipped cream or crème fraiche.