Often called the red gold of Sicily, saffron brings warmth, fragrance, and quiet luxury to winter desserts. These olive oil and saffron poached pears are perfumed with vanilla bean and finished with a delicate drizzle of estate extra virgin olive oil, creating a dessert that is aromatic, softly floral, and quietly indulgent. From brand partner, This Guy Cooks', enjoy a perfect finish for date night or the final course of a candlelit dinner.

Sicilian saffron is traditionally sourced from the Enna province in the island’s interior. Drawn from delicate crocus flowers, the threads are harvested by hand at dawn, when their aroma and color are at their most expressive. This fleeting moment gives saffron its signature warmth and floral depth, beautifully complemented here by our Grand Cru extra virgin olive oil, whose elegance and balance carry the dessert through to its final, lingering note.

OLIVE OIL & SAFFRON POACHED PEARS WITH VANILLA

Serves 4

INGREDIENTS

▢ 4 Bosc or Anjou pears, peeled and halved
▢ 4 cups water
▢ 1/2 cup Bona Furtuna Wildflower Honey
▢ 1/4 tsp saffron threads
▢ 1 tsp vanilla paste (or 1 vanilla bean, split and scraped)
▢ 2 strips lemon peel
▢ 1 tbsp lemon juice
▢ 2 pinches Bona Furtuna Sicilian Sea Salt, divided
▢ 2 tbsp Bona Furtuna Grand Cru Extra Virgin Olive Oil
▢ 2 tbsp crushed pistachios or toasted almonds (optional)

DIRECTIONS

1. In a large saucepan, combine water, honey, saffron, vanilla bean (pod and seeds), lemon peel, lemon juice, and a pinch of sea salt.
2. Bring to a simmer over medium heat, stirring until honey dissolves and the saffron begins to infuse.
3. Gently lower the peeled, halved pears into the simmering liquid.
4. Cover with a round of parchment paper or a lid slightly ajar to keep the pears submerged.
5. Simmer gently for 20–25 minutes, or until pears are fork-tender.
6. Remove from heat and let the pears cool in the liquid for at least 15–20 minutes.
7. Remove the pears and bring the poaching liquid to a boil.
8. Reduce until syrupy (about 15 minutes), then strain out solids and finish with fresh lemon juice to taste.
9. Plate the pear halves cut-side up or down. Spoon over a bit of the saffron syrup and drizzle with a generous pour of Bona Furtuna EVOO.
10. Garnish with crushed pistachios or toasted almonds and a pinch of sea salt.
    
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HOW TO POACH A PEAR

Our tips and tricks for mastering the poached pear

Choose the right pears

Use firm varieties like Bosc or Anjou. They should be ripe but still hold their shape when pressed.

Peel, don’t core

Leave the pears whole and core from the bottom. This helps them cook evenly and stay beautiful for serving.

Keep them submerged

Pears cook unevenly if they float. Use a parchment paper circle or gently turn them during poaching so they absorb flavor evenly.

Low and slow

Poach at a bare simmer, never a boil. Gentle heat keeps the flesh silky and prevents breaking.

Let them rest in the syrup

After cooking, leave the pears in the poaching liquid as they cool. This deepens flavor and gives them that jewel-like color.