Saffron Cardamom Poached Pears
Author: Bob and Shan
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 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.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/cardamom-saffron-poached-pears/
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