On a stroll through last week’s Segur farmer’s market, I came across some locally made saffron syrup. Saffron-based products are becoming increasingly available in the Limousin region, with several farms in the Haute Vienne and the Dordogne cultivating the world’s most valuable spice.
The non-alcoholic saffron syrup has a bitter-sweet taste, hay-like fragrance, and slight metallic notes. At a recent cocktail party, my friend Vicky added a dash of Sirop de Saffron to dry white wine, infusing the wine with both a delicious taste, and brilliant yellow colour.
Apparently the syrup is also excellent for poaching pears, and pairs well with duck breast, lamb, and goats cheese.