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 :)