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Saffron Poached PearsAfter growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. 4 Ripe Bartlett Pears (peeled and cored) 2 c. sugar 20-25 saffron threads 2 cups water peel of one orange 2 twigs rosemary 6-8 star anise 2 cinnamon sticks 2 vanilla beans split and scraped Combine ingredients in non-reactive saucepan and bring to simmer. Place a plate or weight of some sort to submerge the pears completely. Cook for 15 to 18 minutes or until the pears are tender all the way through when checked with a fork. Remove the pears and refrigerate. Place the syrup back on the stove and reduce to syrup consistency then strain through a fine sauce strainer and chill. |
