Poached Pear With Edible Flowers
Red Mountain, The Adventure Spa
Serves 6

6 pears, Bosc preferred, as symmetrical as possible, peeled
1 qt pineapple juice
A few strands saffron, crumbled between the fingers

5 edible flowers, different varieties and colors

1. Trim bottom of pears so they stand flat.
2. Heat the pears in the pineapple juice with saffron.
3. Poach at a simmer, cover on, turning to color pears evenly.
4. After 25 minutes, test with a toothpick for tenderness. When tender, cool in the poaching liquid.
5. When cool, slice off the top ½” and cut an “x” incision in the top.
6. Arrange flowers in the “x.”