Pear Poached in Saffron with Baked White Chocolate (Johannes Oerding)

5 from 5 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 102 kcal


  • 2 Pc. Pears small (Williams Christ)
  • 100 g Chocolate white, callets
  • 0,75 l Sweet wine
  • 500 ml Water
  • 1 g Saffron
  • 1 Pc. Vanilla pod
  • 1 tbsp Sugar
  • 200 g Greek yogurt
  • 1 packet Bourbon vanilla sugar
  • 1 Pc. Lemon
  • 1 Pc. Organic lemon
  • 1 tbsp Salt
  • 2 tbsp Sugar
  • 1 Handful Edible flowers


  • Preheat the oven to 200 °.
  • Put the sweet wine in a saucepan with the water. Cut the vanilla pod lengthways and scrape it out. Save the pulp and add the bowl with the saffron and a tablespoon of sugar to the saucepan. Heat and cook until the liquid no longer tastes like alcohol.
  • Take a ladle of the stock and cook to syrup in a separate saucepan.
  • Peel and halve the pears, remove the core. Then place the pears in the stock and simmer only slightly.
  • Place the white chocolate on a baking tray lined with baking paper and pack it in the oven. Bake until the chocolate has melted and caramelized. It must look golden brown to brown. Then take it out immediately and put it in the freezer with the baking paper so that it cools down quickly.
  • Mix the yoghurt with the vanilla sugar, a little lemon juice and zest with a whisk to a smooth cream.
  • Peel the lemon with a peeler and then cut fine strips from the peel. Set up a pan and squeeze the lemon juice into it. Add salt and sugar in a ratio of 1: 3 and briefly bring to the boil with the lemon zest until it turns light brown. Now set aside and let candy.
  • When the pears are tender, remove them from the pan. Arrange the vanilla yoghurt on a plate, place the pear on top and crumble some of the baked white chocolate around it. Garnish with the syrup, lemon zest and flowers.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 102kcalCarbohydrates: 16.9gProtein: 0.5gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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