Saffron pears with yogurt and almonds

Ingredients for 4 servings:

  • 4 pears
  • Chopped almonds (10 g)
  • 1 vanilla bean
  • Plain whole milk yogurt (200 g)
  • Saffron threads (0,15 g)
  • Sugar (50 g)



Pour 1 litre of water into a large saucepan, add in the sugar, the vanilla bean (which you will have previously cut down the middle, lengthwise) and bring to a boil.  

Peel the pears and add them to the mixture. Cook with lid over a low heat for around 20 minutes, making sure the water keeps slightly boiling.

Pour the saffron water on the pears and cook for another 10 minutes (learn how to prepare the saffron water by reading our article “How to use saffron threads”) .

Drain the pears and let them cool. Pour some yogurt at the centre of four plates, place the pears on top and garnish with chopped almonds.


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