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Measure out milk & warm it slightly. Crush saffron and put in milk to steep (must steep until there is a significant change in the color of the milk). Drain pears well. Peel & mince ginger. Measure out all ingredients into a large bowl. Mix with a hand held wand type blender or with a food processor until smooth. Pre-heat oven to 350 degrees F. Pour mixture into blind baked pie shells and cook for 1 hour & 15 minutes. Fresh pear option: Take 8 pears, peel, core and shred in a food processor. Put shredded pears into a saucepan and add 4 cups of milk (or enough to just cover). Cook over medium heat stirring almost constantly to avoid scorching until the pears are slightly tender (15 minutes or so). Drain pears well, saving milk. Use 1/2 C of this milk for steeping the saffron. After the pears have cooled - proceed as above. |
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