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Dinner with Rukmini
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Saffron Pears and Rhubarb with Ricotta
Introduction from Rukmini Iyer
I made this dish for my Dutch publishers on a visit to my flat just before Lockdown 2020 kicked in – so at the time of writing this is a nostalgic dish, as I made it the last time I entertained at home. It’s a light, elegant end to a party
Ingredients
Essential kit
You will need: a barbecue.
Method
First, get your saffron syrup ready: steep your saffron in a couple of tablespoons of the boiling water for 5 minutes, then give it a good mash with the back of a spoon to release the colour and flavour. Tip the saffron water into a small saucepan with the rest of the water and the caster sugar, and heat gently until the sugar has dissolved. Set aside.
Once your barbecue is good and hot, arrange the coals so that one side is a little cooler. Brush the sliced pears with a little olive oil, and cook on the cooler end of the barbecue for about 5–6 minutes on each side, until just tender.
Repeat with the rhubarb for about 3 minutes per side, taking the fruit over to the hotter side of the barbecue with tongs as needed.
Once both fruits are just cooked through, but still holding their shape, transfer to a shallow roasting tin and cover with the saffron syrup. If you have time, leave them to sit for anything from 10 minutes to an hour.
Serve the fruit in four bowls, with a scoop of ricotta, a handful of toasted hazelnuts, and mint leaves to garnish.
Preview
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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