Saffron pears with meringue from Polpo: A Venetian Cookbook (of Sorts) (page 272) by Russell Norman

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Notes about this recipe

  • Charlotte_vandenberg on August 17, 2017

    The pears are cooked in a mixture with wine, sugar and saffron, which gives them a lovely color and flavor. Next time I'm going to try with a little less sugar. A third of the recipe (for 6 persons) is more than enough for 4. The meringue turned a little light brown in the oven, so I brought the temperature down after 40 minutes in the oven. Very beautiful dish. Takes some time, but not too difficult to make.

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