Saffron Poached Pears with Prosciutto and Arugula

Comments

Local farm stands and farmers' markets are the ideal place to buy ingredients for this summertime classic.

SERVINGS
4

INGREDIENTS
One 750 ml bottle Pinot Gris wine (about 3 cups)
1 cup sugar
1/4 teaspoon saffron threads
Juice of 2 lemons, plus zest
Juice of 2 oranges, plus zest
3 star anise pods
3 3-inch cinnamon sticks
1 bay leaf
4 firm pears, peeled and cored
4 ounces prosciutto, thinly sliced
4 cups loosely packed arugula
3 tablespoons extra-virgin olive oil
1/4 teaspoon fresh-ground pepper

PREPARATION
Bring the wine, sugar, saffron, citrus juices and zests, spices, and 4 cups of water to a simmer over medium heat in a 4-quart saucepan. Add the pears and poach until tender — 30 to 40 minutes. Remove the pears. Strain the liquid, return it to the saucepan, simmer over medium-high heat until syrupy and reduced to 1 cup — about 45 minutes. Serve the pears, sliced, with prosciutto and arugula. Sprinkle with olive oil, a few tablespoons of pear syrup, and black pepper.

NUTRITIONAL INFORMATION
(Based on individual servings)
Calories: 529
Total Fat: 25 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 195 mg
Carbohydrates: 64 g
Fiber: 5 g
Protein: 4 g

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