POACHED PEAR IN WHITE WINE + CARDAMOM

January 28, 2015

Seems that word got around on my cooking obsession :) This christmas I got some kitchen tools and plenty of cook books. Awesome – I love all of them! The first recipe that captured my eye were these poached pears from the cook book ‘Jerusalem’! It’s like the middle eastern version of the Dutch ‘Stoofpeertjes’ I posted around christmas! They have a lovely balance between the fruity pears – the spice and sweetness of the sauce – and the fresh crème fraîche.

POACHED PEAR IN WHITE WINE + CARDAMOM

  • 2 cups (500ml) white wine
  • 1 ½ tablespoons lemon juice
  • ¾ cups (150g) sugar [super fine]
  • 15 pods cardamom
  • ½ teaspoon saffron threads
  • pinch salt
  • 4 pears [rather small, ripe but firm]
  • crème fraîche

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_ peel pears [leave the stem attached]

_ prepare a round waxed paper [that fits 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

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_ 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

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_ 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 liquidfox_poached_pears

_ 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

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