If I’ve learned anything over the course of running a blog with Bob, it’s that I love dessert. I love making it more than I love eating it, but that’s besides the point. Sometimes when I’m planning I’ll even plan backwards. As in, if we have Chocolate Hazelnut Tart, will we want a nice, light dinner so we can have more tart… So far, we’ve had good results! Our dinner guests didn’t have a speck left on their plates, and that must mean something!
I’ve never made poached pears, but I knew they would be satisfying, not too heavy, and look cute too. The reduced syrup smelled amazing, and it had the most amazing color, thanks to a small bit of saffron. This is a good one. Bob and I even shared the leftovers today… #healthy2017
Now I feel like all that’s left is to make a cocktail with the reduced poaching syrup! Coming soon…
Shan
- 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
- Infuse heavy cream with loose leaf tea, in measuring cup
- Gently crush cardamom with a rolling pin to slightly crack open pods without releasing seeds.
- Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves.
- Bring to a simmer.
- Add pears, and add water if needed until pears are completely submerged.
- Cover with lid slightly ajar and simmer, turning occasionally until pears and tender but not mushy, about 30 minutes.
- Using a slotted spoon, transfer pears to a plate.
- Increase heat and boil poaching liquid until reduced to a cup, 10-15 minutes.
- Meanwhile, strain heavy cream through a fine mesh sieve, or cheesecloth.
- Whip cream until soft peaks form, add lemon juice to taste.
- Spoon syrup over cold or room temperature pears, serve with a dollop of whip cream.
Really good