Saffron Pears with Walnut Tahini
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Cook time: 
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Serves: 4
 
Ingredients
  • For the pears
  • 4 pears, peeled
  • 100 gr sugar
  • juice of 1 lemon plus its peel
  • 5 cardamon pods
  • 1 teaspoon of saffron threads
  • ½ tsp of turmeric
  • For the Walnut Tahini
  • 120 gr toasted walnuts
  • 1 garlic clove
  • juice of ½ lemon
  • salt & pepper, to taste
  • pinch of sugar
  • 2 tbs olive oil
  • For the salad
  • leaves of one head of endive, or other bitter green
  • 100 gr arugula
  • Juice of half lemon
  • 3 tbs Olive oil
  • salt & pepper, to taste
  • 3 tbs cooking liquid from the pears
  • a pinch of chili flakes (optional)
Instructions
  1. Saffron infused Pears
  2. Place all the ingredients for the poached pears in a small pan. Add 1 litre of water and bring to the boil. Lower the heat and simmer for 10 minutes.
  3. Remove from the heat and let them cool entirely. Transfer to a bowl and let them infuse overnight in the fridge.
  4. Walnut Tahini
  5. Set aside a handful of walnuts for the final plating.
  6. Put all the ingredients for the tahini in a food processor and blitz until they form a slightly chunky paste. Taste for seasoning and add a little water if you prefer a more runny consistency.
  7. Assemble the dish
  8. In a flat serving platter assemble the green leaves
  9. Cut the pears in quarters, core and place on top of the salad leaves.
  10. Dollop the walnut tahini over the pears and leaves.
  11. Sprinkle the roasted walnuts over the salad.
  12. Mix the cooking liquid, lemon, oil and salt and pepper and dress the salad adding some chili flakes (optional).
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/saffron-pears-with-walnut-tahini/