Ingredients (4 pers.)

  • 6 pistils (18 stigmas)
  • 4 pears, peeled, keeping the tail
  • 200 g of sugar
  • 250 ml of water


  • 24 hours in advance. 
    • Grind your saffron with a little sugar, in a mortar.
    • Infuse in a little warm water and let it rest in the fridge covered for the night.

  • Bring the water and sugar to a boil. 
  • Reduce heat to medium and add your saffron infusion.
  • Place the pears in the pan for about 20 minutes or until the tip of a knife pierces them easily.
  • Remove the pears and let cool.
  • Place on a serving plate.
  • If necessary, adjust the cooking liquid for a syrupy consistency.
  • Drizzle over your pears and serve warm.
  • Add a saffron pistil for decoration.