Saffron Pear Breakfast Gold

Saffron gives warm milk a fragrant, slightly honeyed aroma, while ripe pear supplies a mild fruit sweetness. Nutmeg adds just a small warm note at the end. This isn't intended to be strongly spiced or sugary; the pleasure is in the quieter flavors. Let the saffron sit in a spoonful of warm milk first so its aroma has time to develop. Straining the cooked pear keeps the texture smooth enough to sip rather than spoon.

Ingredients

• 8 oz Milk
• 1/4 fruit Ripe pear, peeled, cored and finely diced
• 2 thread Saffron
• 1 tiny pinch Ground nutmeg

Make it

1. Warm 2 tablespoons of the milk in a small bowl and steep the saffron in it for 5 minutes.
2. Meanwhile, gently simmer the pear in the remaining milk for 5–7 minutes until tender, stirring often.
3. Mash the pear well and strain the milk. Stir in the saffron milk and nutmeg, then serve comfortably warm.

Benefits

Milk · calcium in the cup

Using milk with pear, saffron, and nutmeg brings calcium for maintaining bones and teeth, along with a creamy dairy base.

Pear, milk, and saffron

The pear contributes a mellow orchard sweetness to milk, saffron, and nutmeg, giving you a specific flavor combination to reach for instead of a default pour.

Contains milk. Measure nutmeg carefully; only a small culinary pinch is needed.