Saffron Cardamom Poached Pears
Saffron Poached Pear Cakes are a lovely and flavorful almond orange cake that have a delightful surprise pear in the middle to delight your guests.
Servings: 12
Ingredients
- 15 cardamom pods
- 2 cups dry white wine
- ¾ cup sugar
- 1 ½ tablespoons fresh lemon juice
- ¼ teaspoon saffron threads
- Pinch of kosher salt
- 12 firm seckel pears peeled, stems intact*
- 6- ounce container crème fraîche
Instructions
- Gently crush cardamom so they’re slightly open without releasing seeds (if a few escape, that’s fine).
- 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; add water if needed to completely submerge pears. Cover with lid slightly ajar and simmer, turning occasionally, until pears are softened, but not even yet to tender, and definitely not mushy, about 15 minutes.
- Using a slotted spoon, transfer pears to a plate (or if you're ready, directly into the pans).
- Reserve poaching liquid.
Notes
*6 regular sized pears
Adapted from Yotam Ottolenghi for Bon Appetit