Pears poached in gin with saffron, honey and rose
- Peel the pears, leaving the stalks on. Slice a little off the base of each so they sit flat.
- Combine the other ingredients in a heavy based saucepan, bring to a simmer then add the pears.
- Simmer for 40 minutes, turning every 10 minutes while spooning the poaching liquid over the fruit.
- Allow the fruit to cool in the liquid. Serve with cream or creme fraiche.