Saffron Cardamom Poached Pears
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A light, simple dessert with a mildly sweet syrup to finish.
  • ½ tbsp cardamom pods
  • 2 cups dry white wine
  • ¾ cup sugar
  • 1½ tbsp fresh lemon juice (plus about one tsp more for whip)
  • ¼ tsp saffron threads
  • Pinch of kosher salt
  • 4 firm pears, peeled, stems intact
  • 1 cup heavy cream
  • 1 tbsp tea of your choosing, we used an apple cinnamon Rooibos tea
  1. Infuse heavy cream with loose leaf tea, in measuring cup
  2. Gently crush cardamom with a rolling pin to slightly crack open pods without releasing seeds.
  3. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves.
  4. Bring to a simmer.
  5. Add pears, and add water if needed until pears are completely submerged.
  6. Cover with lid slightly ajar and simmer, turning occasionally until pears and tender but not mushy, about 30 minutes.
  7. Using a slotted spoon, transfer pears to a plate.
  8. Increase heat and boil poaching liquid until reduced to a cup, 10-15 minutes.
  9. Meanwhile, strain heavy cream through a fine mesh sieve, or cheesecloth.
  10. Whip cream until soft peaks form, add lemon juice to taste.
  11. Spoon syrup over cold or room temperature pears, serve with a dollop of whip cream.
Recipe by The Adventures of Bob & Shan at