• 125 ml (4 fl oz) elderflower and pear or elderflower and apple cordial
  • 500 ml (17 fl oz) apple juice
  • 2 teaspoons lemon juice
  • 4 large pears, peeled, cored and quartered
  • pinch of saffron threads

Mix the cordial, apple juice and lemon juice in a small, deep saucepan. Bring to a gentle simmer and add the pears and saffron. Simmer gently for about 25 minutes or until the pears are tender.

Remove from the heat, cover and leave to cool completely in the poaching liquid. Carefully remove the pears with a slotted spoon and divide into serving bowls. Ladle over the poaching liquid to serve.

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