Ethné de Vienne’s Poached Pears with Mastic, Saffron and Mandarin Oranges | RICARDO

Ingredients

• 2 tsp mastic (see note)
• 2/3 cup (140 g) sugar
• 2 cups (500 ml) water
• ½ tsp saffron
• 2 mandarin oranges, one orange for a large 1 x 1-inch (2.5 x 2.5 cm) piece of zest and the juice, one orange for skinless segments (supremes)
• 6 pears (not too ripe), peeled, halved lengthwise and cored
• ½ cup (125 ml) sour cream or plain Greek yogurt
• 1 tbsp (15 ml) honey
• Store-bought sesame snaps, crushed, to taste