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Sweet Lemon and Saffron Poached Pears<\/p>\nSweet Lemon and Saffron Poached Pears<\/p>\n
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6 medium Bosc pears<\/p>\n
15 cardamom pods<\/p>\n
1 bottle white wine<\/p>\n
1\u00bc C. sugar<\/p>\n
2 large pinches saffron<\/p>\n
The zest of 2 lemons removed in thin strips<\/p>\n
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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.\u00a0 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.\u00a0 Boil the saffron syrup until reduced by half, 12\u201315 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sweet Lemon and Saffron Poached Pears 6 medium Bosc pears 15 cardamom pods 1 bottle white wine 1\u00bc 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.\u00a0 Combine…<\/p>\n