Dominique Rizzo

Need some culinary inspiration?

Download my FREE recipes
  • About
    • About Dom
    • Press
  • Cookbook
  • Food Tours
    • About Food Tours
    • Savour Sicily Food Tour
    • Salina and Aeolian Islands Food Tour
    • Puglia Food Tour
    • Morocco Food Tour
  • Work With Dom
    • Cooking Demonstrations
    • Recipe Development
    • Testimonials
  • Cooking Classes
  • Blog
  • Recipes
    • Italian and Sicilian
    • Breakfast
    • Dessert
    • Festive Cooking
    • Gluten Free
    • Keto
    • Mains
    • Pasta
    • Salad
    • Soups Starters Snacks
    • Vegan
    • Vegetarian
  • Contact
0

Saffron and Honey Silk Parfait with Poached Red Wine Pears

6

Medium

Prep 20 min Cook 25 min

Saffron and Honey Silk Parfait with Poached Red Wine Pears is a delightful dessert for summer.  The parfait with the seductive saffron spice melts in the mouth.

Saffron and Honey Silk Parfait Ingredients

  • ¼ cup honey
  • Pinch saffron threads soaked in 1 tsp. hot water
  • 4 egg yolks
  • 150 ml thickened cream
  • 150 ml sour cream

Poached Red Wine Pear Ingredients

  • 180 g sugar
  • 500 ml water
  • 1/3 cup Bio Grape Red Wine Jus
  • 2 cinnamon sticks
  • 2 slices of lemon and orange peel
  • 4 pears, peeled, cored and sliced into eighths

Substitute Ingredients

Bio Grape Red Wine Jus:

  • grape juice
  • red wine

Recipe Steps

Place the sugar, water and juice into a saucepan with the cinnamon and rind and bring to the boil.

Add in the pears and lower the heat to a simmer. Simmer for 5 minutes and turn off the heat leaving the pears in the liquid to cool completely.

For the parfait, place the egg yolks into a mixer and beat until fluffy.

Heat the honey over a low flame until it just comes to the boil. Slowly pour the honey into the egg yolks and continue to beat. Add in the saffron and mix until combined. Allow the egg mixture to cool.

Whip the cream until firm peaks. Fold the sour cream into the cooled egg yolks and then fold in the cream. Divide the mixture among 6 x 125 ml moulds and place into the freezer for 4 hours or overnight.

To serve, place the moulds into hot water for 5 seconds, invert the mould onto a plate and garnish with a couple of the pears and a drizzle of the syrup.

Email me the receipe

  • [email protected]
  • 07 3267 1667
Facebook Youtube Linkedin Instagram

Quick Links

Food Tours

Cooking Classes and School

Products

Get 7 FREE Recipes