An exquisite recipe from Kiriaki – treat your guests (or yourself!) to a delightful luxurious pear dessert with Greek saffron (Krokos Kozanis).
Preparation: 15 minutes to 1 hour
Cooking: 20 minutes
2 pears (not too ripe )
1/2 gram of Kozani’s Crocus
4 tbs of sugar
1 tbs of pine nuts or roasted almonds
400 grams of yogurt
1 tbs of honey
350 ml of water
In a cup of water we soak half pack of Crocus in filaments for at least 15 mins (about one hour is the best )
We peel the skin off the pears, cut them in cubes and put them in a pot with 350 ml water. Strain the saffron filaments if you wish, and add the cup of water in the pot along with the sugar. We cook until the liquid is reduced substantially and the fruit is caramelized.
We mix the yogurt with our honey and put it in 4 bowls. We add the pears on the top and decorate with pine nuts or almonds.
Tip: While this recipe calls for whole saffron filaments, you may also want to consider grinding the saffron. Use a mortar and pestle, or your fingers. Adding a bit of sugar can help to grind saffron filaments.