December 10, 2015

Ottolenghi's saffron, cardamom and wine poached pears

Saffron, cardamom and wine poached pears

This is a recipe that makes any occasion special. And when you are cooking it, it makes the entire house smell wonderful too with the aroma of saffron and lemon wafting as you get the dinner table set for your holiday meal.

Trust me, you cannot go wrong with this one. The recipe is from one of my favorite authors Yottam Ottolenghi and it's easy to make. It can even be made the night before so the pears can soak up some of the delicious syrup.

It works best with firm pears that will hold it's shape after boiling. I didn't tweak the recipe much other than reducing the sugar slightly, cutting the pears in half and serving it with some gelato instead of creme fraĆ®che. 

Bon appetit has the recipe.

4 firm pears peeled
7-10 cardamoms - crushed
pinch of saffron
1/2 cup sugar
1 1/2 cups white wine
1/2 cup water
1 tbspoon lemon juice


Combine the lemon juice, cardamom, saffron, wine and water together in a pan and stir over medium heat till the sugar dissolves. Then put the pears in and bring the heat to simmer. Let it cook on low for about 20-25 minutes and then take the pears out.

Saffron, cardamom and wine poached pears
Reduce the syrup further by cooking in another 10-15 minutes. Let it cool to room temperature.

For serving, spoon some of the syrup over the pear and serve.

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