Sweet Lemon and Saffron Poached Pears

 

6 medium Bosc pears

15 cardamom pods

1 bottle white wine

1¼ C. sugar

2 large pinches saffron

The zest of 2 lemons removed in thin strips

 

Peel the pears, leaving the stalks intact. Cut off the very bottom of the pears so that they can stand up straight on a flat surface. Use a melon baller to remove the core from the bottom of the pears. Crush the cardamom pods.  Combine all the ingredients in a saucepan with 3 C. of warm water, bring to a simmer, and gently poach the pears for about 2 hours or until tender. Remove from heat, allow to cool, then refrigerate overnight to steep. Before serving, transfer 4 pears to wide soup bowls and set aside to bring to room temperature.  Boil the saffron syrup until reduced by half, 12–15 minutes. Drizzle about 2 T. of syrup over each pear, then serve with a little heavy cream poured over the top of the pear. Store the leftover poached pears in the remaining syrup for up to a week.