POACHED PEAR IN WHITE WINE + CARDAMOM
2 cups white wine
1 ½ tablespoons lemon juice
¾ cups sugar [super fine]
15 pods cardamom
½ teaspoon saffron threads
pinch salt
4 pears
[rather small, ripe but firm]
crème fraîche
_ peel pears [leave the stem attached]
_ prepare a round waxed paper [that fit right inside your pot]
_ heat wine in a large [one that fits the 4 pears]
_ add lemon juice, sugar, cardamom [lightly crushed with the back side of a knife], saffron and salt
_ stir well
_ place pears in the pan
_ add water until pears are covered [if you have smaller pears you will need less water and the color and flavor will be more intense]
_ cover the surface with the disk of waxed paper
_ simmer pears for 15 to 25 minute [turning them once in a while]
_ pears should be cooked through but not mushy
[a knife should slide in smoothly]
_ remove pears from the liquid
_ increase heat and reduce the liquid by about two-thirds
[should be thick and syrupy]
_ serve pears with crème fraîche and spoon the syrup on top
POCHIERTE BIRNE IN WEIßWEIN + KARDAMOM
500 ml Weißwein
1 ½ Esslöffel Zitronensaft
150 g Zucker [superfein]
15 Kapseln Kardamom
½ Teelöffel Safranfäden
Prise Salz
4 Birnen
[eher klein, reif aber fest]
Crème fraîche