Poached Pears with Saffron and Cardamom

Those pears are so tasty and the saffron and cardamom sauce is an incredible delight! I’m absolutely mad about this! Quick and easy to prepare, for a very festive dessert.

I have to confess, I’m completely addicted to this dessert. Both quite simple (and quick and easy to make witch is good) and so chic as we say in French. Would you translate that into Fancy? It’s actually the perfect dessert for a festive meal, so flavorful with saffron and cardamom. And the sauce… I can’t resist.

So why don’t you try? All you have to do is to find a few ingredients (pears, white wine, saffron and cardamom + sugar). Peal pears and poach them that’s it. You also have to reduce the remaining juice until you get this decadent syrup sauce!
My favorite way to eat this? With Greek yoghurt while watching a good movie on a cold day!

RECIPE
Preparation time: 15 min
Cooking time: 20 min
Quantity: 4-6 shares
Specific equipment: none

INGREDIENTS
6 to 8 pears depending on the size
75 cl of dry white wine (for example French Muscadet)
15 green cardamom seeds
15 saffron pistils
140 gr sugar

MAIN STEPS
Peel pears and poach them in white wine with sugar and spices. Remove pears and reduce the remaining juice.

DIRECTIONS
Start by peeling pears. Keep them whole leaving the tail on for individual presentations, or cut quarters and remove pits.
Place pears in a saucepan, cover with white wine (possibly add a little bit of water if necessary). Add sugar and spices (saffron and cardamom seeds previously crushed with the flat part of a knife so that the inside small seeds can come out while poaching).
Bring to a boil and let it simmer for 10 to 15 minutes depending on the size of your pears, and if you have them whole or cut, ripe or firm. This is why it’s hard to give you a precise cooking time. Stop the fire and ideally let cool down, the pears will continue to cook a little bit.
Remove the pears and bring again to the boil for a few minutes to reduce the remaining juice to 2/3 until you get a syrupy consistency.
Serve chilled. Bon appétit