Yield: 4 servings
Source: adapted from Chef Jun Tanaka's recipe

Ingredients
 

Saffron pears
3 3/4 cups /875 ml cold water
1/2 lemon
1 cup/200 g granulated sugar
4 firm pears, peeled with core and stems in tact
1 pinch saffron threads
1 vanilla bean pod

Chocolate sauce
1/2 cup/82g chopped semisweet chocolate
3 tablespoons heavy cream
1 tablespoon unsalted butter
Edible gold leaf  *optional

1. For the pears, fill saucepan with cold water. Squeeze lemon over water and then add rind to the pot. Add sugar and stir briefly. Carefully place peeled pears in water. Place over medium-high heat and stir until the sugar is melted. Split vanilla pod and scrape out seeds. Add seeds and pod to saucepan. Add pinch of saffron. Bring ingredients to full boil and then reduce to a simmer. Simmer for 20 minutes or until just fork-tender. Remove from heat and let the pan cool to just warm. You may drain and serve the pears immediately, or cover saucepan and place in refrigerator overnight for intensified color and flavor. If you choose overnight method, gently re-heat pears in poaching liquid before serving.
2. For chocolate sauce, place all ingredients in a small saucepan and cook over medium-low heat. Stir until all components are melted and blended smooth. Place pears on a serving plate and top each pear with chocolate. Adorn with gold leaf if desired.

Originally posted by our friends at sprinkle bakes.