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Saffron Poached Pears with Lemon Cake, Meringue and Cinnamon Sauce

An extravagant dessert featuring saffron-infused meringue, citrus poppy seed cake, crunchy sugared hazelnuts, and pears poached in aromatic spiced syrup.

BakingVegetarianDessertFruitCelebrationSaffron
Estimated Nutrition
Calories
2338.1
kcal / serving
9352.4 kcal total
Carbs
260.6g
per serving
1042.5 g total
Fat
134g
per serving
535.8 g total
Protein
35.5g
per serving
142.1 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Caster Sugar
for meringue
200
g
Caster Sugar
for hazelnuts
275
g
Caster Sugar
for cake
275
g
Self-Raising Flour
2
tsp
Baking Powder
level teaspoons
200
g
Caster Sugar
for sauce
75
g
Golden Syrup
1
tsp
Baking Powder
for sauce
300
g
Caster Sugar
for poached pears
Dairy
1
piece
Egg White
for hazelnuts
275
g
Butter
softened
4
piece
Eggs
free-range
600
ml
Goats' Milk
1
scoop
Vanilla Ice Cream
Fruits
2
piece
Lemons
thin-skinned
1
piece
Lemon Juice
freshly squeezed
2
piece
Pears
peeled, cored, and cut into wedges
NutsSeeds
1
pinch
Saffron
mixed with 1 tbsp water
550
g
Hazelnuts
whole blanched
0.25
tsp
Sea Salt
2
tbsp
Poppy Seeds
2
piece
Cinnamon Sticks
broken up
2
piece
Star Anise
0.5
tsp
Saffron
for pears
1
piece
Cinnamon Stick
for pears
1
sprig
Lemon Balm
or baby lemon cress
Other
4
piece
Egg Whites
free-range

Method

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