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)
- 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.
- 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).
- 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).
- 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.