Preparation time 5 minutes, plus cooling
Cooking time about 25 minutes
125 ml (4 fl oz) elderflower and pear or elderflower and apple cordial
500 ml (17 fl oz) apple juice
2 teaspoons lemon juice
4 large pears, peeled, cored and quartered
pinch of saffron threads
Mix the cordial, apple juice and lemon juice in a small, deep saucepan. Bring to
a gentle simmer and add the pears and saffron. Simmer gently for about 25
minutes or until the pears are tender.
Remove from the heat, cover and leave to cool completely in the poaching
liquid. Carefully remove the pears with a slotted spoon and divide into serving
bowls. Ladle over the poaching liquid to serve.
For baked apples in elderflower & saffron, replace the pears with 4 peeled,
cored and quartered apples and place in a deep ovenproof dish. Heat the cordial,
apple juice and saffron as above, omitting the lemon juice, and pour over the
apples. Cover with foil and place in a preheated oven, 180°C (350 °C), Gas
Mark 4, for about 1 hour or until the apples are tender.