Monday, 3 August 2015

Poached pears with kesari rabri

Pears poached in honey infused with saffron makes an elegant dessert. I barely took anytime to make this fancy dessert. Also, the best part is that this is one such dessert that can be prepared a day in advance. I served the Pears on a bed of creamy delicious instant 10 minutes rabri, which eventually turned out to be a wonderful pairing :) :)


Ingredients:
For poached pears:
  • 3 firm ripe pears (peeled and cored from center)
  • 2 cups of water
  • 3 tbsp sugar (or more)
  • 2-3 tbsp honey
  • 1/2 stick of cinnamon
  • 1 star anise
  • Few dried rose petals
  • Few strands of saffron


For instant kesri rabri:
  • 1 cup full cream milk
  • 1 slice of bread
  • 100 ml sweetened condensed milk
  • Sugar to taste
  • 1/2 tsp cardamom powder
  • few strands of saffron
  • Some chopped pistachio to garnish



Directions:
For poached pears:
  • In a heavy bottomed sauce pan add water, sugar and honey, stir well and put the pan on medium flame. 
  • Cook till honey and sugar is dissolved, next add the condiments and bring the syrup to boil. 
  • Now put the peeled pears in the syrup and bring it to boil for 15-20 minutes or until the pears are tender.
  • Allow it to cool before serving.


For  Instant kesri rabri:
  • Remove the sides of the bread slice and grind it to fine crumbs in  a grinder/food processor.
  • In a heavy bottomed saucepan add milk and bring it to a boil, now add bread crumbs, condensed milk, sugar and cardamom powder.cook for 10-12 minutes stirring continuously.
  • Next add saffron strands and chopped pistachio and switch off the flame.
  • Refrigerate for 2-3 hours before serving.


Plating:
Spoon some rabri at the base of the  and place the poached pears on it, garnish with some dried rose petals, saffron strands and chopped pistachio.
Serve with love :)