A perfect pearing

Saffron poached pears with Parmigiano Reggiano ice cream

"You were made for me"...." everybody tells me so." sang the British band Freddie and the Dreamers in 1964. I dont think we need to be told that pear and parmesan is a match made in heaven. As the king of cheeses, Parmigiano Reggiano is an incomparable, time-tested, complex cheese. It’s magnificent served on its own or paired with flavours that complement it. Go beyond grating and get to know why Parmigiano Reggiano reigns supreme! Highlight its subtle bite, creaminess and sweetness with one of my favourite marriages: pears.The combination of Portuguese desert pears and a strong mature hard cheese has always been a favourite flavour pairing for me.Pears and parmesan cheese make an unusual but delicious end to a meal especially these sweet and fragrant, wine-poached pairs served with a Parmigiano reggiano ice cream.I put it into practice for our guests last night.

Wine poached pears with saffron
2 cups white wine
⅓ cup sugar
Pinch of saffron threads
1 lemon zest strip
2 bosc pears
½ cup ricotta
½ cup Parmigiano-Reggiano, finely grated
1 tsp cinnamon (optional)
1 tsp sugar (optional)

1. Cut pears in half, remove core and seeds and peel off skin.
2. In a pan heat wine, add sugar, saffron and lemon zest, and mix. Let it come to a boil. Once sugar has melted, add pears and cook in liquid for about 20 minutes, occasionally spooning them with liquid over. Turn at the halfway mark.
3. While pears are poaching, combine equal parts ricotta and Parmigiano-Reggiano in a bowl. Mix until fully blended. If you want, you can add some cinnamon or sugar.
4. When pears are finished poaching, set aside and continue to reduce the wine until it becomes a thick syrup. Plate pears and serve with a scoop of Parmigiano Ricotta cream. Drizzle with wine reduction.