This delicious, colorful recipe is a wonderful company desert but is surprisingly simple.
Poached pears in white wine and cardamon
The secret ingredient is cardamon pods which are available in any Asian market or in some supermarkets. The recipe is adapted from, Jerusalem, A Cookbook by Otam Ottolenghi and Sami Tamimi.
2 cups dry white wine
1 1/2 TBSP freshly squeezed lemon juice
3/4 cup superfine sugar15 cardamon pods (lightly smashed in a mortar or with the
heel of your knife)
1/2 TSP saffron thread
spinch of salt
4 firm pears, peeled & cut in half lenthwise
creme fraiche (or vanilla ice cream), to serve
• Pour wine and lemon juice into a medium saucepan and add the sugar, cardamon pods, saffron, and salt. Bring to a light simmer and place the pears in the pan. Make sure they are immersed in the liquid; add a little water if needed. Cover the pot and simmer the pears turning occasionally, for 15 – 25 mins, until they are cooked through but not mushy. To check if the pears are ready, insert a knife into the flesh; it should slide in smoothly.
• Remove the pears from the liquid and transfer to serving plates or shallow bowls. Increase the heat and reduce the liquid by about two thirds or until thick and syrupy. Pour over the pears and leave to cool down. Serve at room temperature, with creme freche or ice cream spooned on top.