Poached Pears with Cardamom & Saffron

Poached Pears with Cardamom & Saffron

by Amy Klein

adapted from Bon Appetit Magazine January 2012

1/2 Tablespoon ground cardamom

2 cups white wine

1 1/2 Tablespoons fresh lemon juice

1/4 teaspoons Marx Foods Sargol Saffron Threads

pinch of salt

4 firm pears, stems intact

Combine the cardamom, wine, lemon juice, saffron, & salt in a medium saucepan over medium heat, stirring occasionally until the sugar dissolves. Add the pears, making sure they are covered completely; add water if needed. Bring to a simmer and cook, turning the pears occasionally until the pears are tender, but not mushy. You should be able to stab them with a fork fairly easily.

Transfer the pears to a colander to drain, then refrigerate until ready to serve.

Bring the remaining poaching liquid to a boil and continue boiling until it has reduced to about half a cup.

Spoon some of the syrup over the pears and enjoy.