Have you tried any of these recipes?

Have you tried any of these recipes? If you have, please leave a comment to let me know how it worked for you and if you suggest any changes!

Friday, November 2, 2012

Saffron and White Wine Poached Pears

If you've had dinner with me recently, I'm SURE you've been treated to this dessert, since I can't seem to get enough of it, and I currently have no other imagination for the pears I've gotten from my produce box!

This wonderful dish is easy, aromatic and adds a little "fancy" to your meal.

A little white wine.....
Cardamom Saffron Poached Pears
Spicy; not too sweet


  • 1/2 Tbsp cardamom pods
  • 2 cups dry white wine (I use Simi Chardonnay.  A little pricey, but drink the rest and you won't notice.)
  • 3/4 cup of sugar
  • 1 1/2 Tbsp fresh lemon juice
  • 1/4 tsp saffron threads
  • pinch of kosher salt
  • 4 firm pears, peeled, stems intact (firm doesn't mean hard as rocks though; just not mushy)
  • 6 oz creme fraiche (you can buy it at a place like Whole Foods or make it yourself)
  1. Crush the cardamom pods at the bottom of a large pot to release the seeds.  Combine the rest of the ingredients BESIDES the pears and the creme fraiche and stir until the sugar dissolves.  
  2. Bring to a simmer and add the pears.  Add water to cover the pears and partially cover the pot.  Simmer, turning occasionally until the pears are tender, but not mushy (approx 30 minutes).
  3. Remove pears to a plate or serving dishes and raise heat to medium-high.  Reduce the liquid to about a cup and a half (10 - 15 minutes depending on how much water you used).  
  4. Spoon the syrup over the pears and top with a dollop of creme fraiche.  
All of this can be made ahead of time, though I find the aromas of the simmering pears wonderful as dinner is being enjoyed and love the heat of the syrup with the chilled cream.

I recommend this as a dessert to follow the crockpot coq au vin or tuna nicoise salad.

Recipe from: Bon Appetit online, January 2012.
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