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 :) :)

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

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.

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 :)

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