SAFFRON SYRUP RECIPES

Steps:

• Tip the sugar into a heavy-based saucepan and add the water and the saffron fronds. Leave the fronds to weep their dye while you prepare the pears.
• Fill a bowl with cold water and keep it beside you while you peel the pears, keeping them whole with the stalks intact, and pop them into the water to prevent them from discolouring.
• Heat the sugar, water, and saffron and bring it to a boil, stirring all the time until the sugar dissolves. Reduce the heat, drop in the cinnamon sticks, and simmer for 10 minutes to form a syrup.
• Drain the pears, shake off any excess water, and add them to the syrup. Bring the syrup to the boil, then reduce the heat and simmer the pears, rolling them from time to time in the syrup, for about 1 1/2 hours, so that the saffron color penetrates the fruit. Leave the pears to cool in the syrup.
• Pop the pears into sterilized jars, top them up with the syrup, and keep them in the refrigerator, or a cool place. They’ll keep for at least 6 months. Serve them whole, quartered lengthways, or finely sliced with almost any selection of mezze dishes.

Steps:

• Preheat your oven to 170°C. Grease a 22cm loaf tin and line the base with baking paper.Place the castor sugar and eggs in a bowl. Beat for 2 minutes until pale.Stir in the lemon rind, vanilla extract and lemon juice.Beat in the melted butter and milk. Sift in the flour, baking powder and salt. Mix until just combined.Spoon the mixture into the loaf tin. Bake for 45 minutes or until an inserted skewer comes out clean.Start preparing the syrup during the last 10 minutes of baking time. Combine all of the syrup ingredients in a small saucepan.Stir over a low heat until the sugar has dissolved. Increase the heat and allow to simmer gently for 5 minutes.Remove the cardamom pods.Take the lemon loaf out of the oven and immediately spoon half of the hot syrup over top.Leave to soak in for a minute, then pour the remaining syrup over the top.Allow the loaf to cool in the tin before removing and slicing.Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.ALSO TRYCheesy bacon and chorizo pull apart loafFruity wholewheat loaf cakeGin and lemon doughnut macaroon with a citrus and mint mousseTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.