Saffron and Ginger Pears with Orange Posset

Image of pear tree

Ripening pears picked from the tree is a tricky business and one I’m still trying to master. Often they go wrinkly without ripening into slippery, honeyed perfection, so as I can’t bear waste I often end up poaching them instead. The advantage of this is that they soften and sweeten in the syrup of your choice and if you have too many you can bottle them to eat over the winter. Continue reading