Saffron-poached pear

Serves 4 Desserts and puddings

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Method

Make the jelly. Bring 100ml water to a boil in a heavy-based saucepan and stir in the sugar until it dissolves. Remove from the heat, add the saffron and leave for 30 minutes to infuse. Add the cardamom and star anise, return the pan to a low heat and simmer for 5 minutes. Whisk in the vegetable gel, stirring to dissolve. Pour into a shallow tray or mould and leave to cool and then chill for about 30 minutes, until set. Unmould and cut into cubes.

Peel the pears, leaving stems on, and place in a bowl of water to prevent discolouration. Find a saucepan that will fit the pears upright; add 600ml water, sugar, saffron, cinnamon, cardamom and star anise. Slowly bring to them boil, stirring to dissolve the sugar. Add the pears, reduce the heat and poach for 15-20 minutes, until the pears are tender, but still slightly firm. Remove pears from the poaching liquid and leave to cool. Increase the heat, bring the poaching liquid to the boil and allow it to reduce by half. Once syrupy, remove from the heat.

When the pears are cool, cut them in half lengthways and remove the cores and pips. Mix together all the ingredients for the raisin raita and spoon onto plates. Place the pear halves upright on a baking sheet, sprinkle over the demerara sugar and caramelise with a blowtorch or under a grill. Leave until the glaze becomes crisp, then add to the plates, decorate with saffron jelly, spoon over the poaching liquid, sprinkle with coriander cress and serve.