Saffron poached pears with white chocolate cream

Combine 5 cups water, sugar 1 cup caster sugar, vanilla bean 1 vanilla bean, split, scraped and seeds, and saffron Pinch saffron threads in a pan large enough to fit pears 6 beurre bosc or gold rush pears, peeled, stalks intact snugly. Heat on medium, stirring, until sugar dissolves. Increase heat to high. Simmer for 5 mins, or until syrupy.

Sit pears in saffron syrup. Top with a round of baking paper. Reduce heat to low and simmer, covered, for 15 mins, or until pears are just tender. Remove from heat. Set aside for 30 mins.

Meanwhile, melt chocolate 100 g white chocolate, chopped and cream 1/4 cup thickened cream in a heatproof bowl over a pan of simmering water, stirring occasionally, until smooth. Remove from heat and cool.

Place a pear in each serving dish. Drizzle over syrup. Top with a dollop of white chocolate cream.