Cardamom-Poached Pears With Crème FraicheCardamom-Poached Pears With Crème Fraiche
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Ingredients
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Instructions
Step 1
Directions In a medium saucepan, combine the Lillet, water, cardamom, and sugars. Bring to a boil over medium heat and stir to dissolve sugar.Reduce heat to a simmer and add the pears. Simmer, uncovered, until the pears are tender when pierced with a knife, about 15 minutes.Remove the pears and set aside. Increase the heat and boil until the cooking liquid reduces by about half, about 15 minutes. Strain through a fine mesh sieve.Serve the pears in a bowl with some syrup and a dollop of crème fraiche. Sprinkle with salt just before serving.
Step 2
In a medium saucepan, combine the Lillet, water, cardamom, and sugars. Bring to a boil over medium heat and stir to dissolve sugar.Reduce heat to a simmer and add the pears. Simmer, uncovered, until the pears are tender when pierced with a knife, about 15 minutes.Remove the pears and set aside. Increase the heat and boil until the cooking liquid reduces by about half, about 15 minutes. Strain through a fine mesh sieve.Serve the pears in a bowl with some syrup and a dollop of crème fraiche. Sprinkle with salt just before serving.
Step 3
Directions In a medium saucepan, combine the Lillet, water, cardamom, and sugars. Bring to a boil over medium heat and stir to dissolve sugar. Reduce heat to a simmer and add the pears. Simmer, uncovered, until the pears are tender when pierced with a knife, about 15 minutes. Remove the pears and set aside. Increase the heat and boil until the cooking liquid reduces by about half, about 15 minutes. Strain through a fine mesh sieve. Serve the pears in a bowl with some syrup and a dollop of crème fraiche. Sprinkle with salt just before serving.
Step 4
In a medium saucepan, combine the Lillet, water, cardamom, and sugars. Bring to a boil over medium heat and stir to dissolve sugar. Reduce heat to a simmer and add the pears. Simmer, uncovered, until the pears are tender when pierced with a knife, about 15 minutes. Remove the pears and set aside. Increase the heat and boil until the cooking liquid reduces by about half, about 15 minutes. Strain through a fine mesh sieve. Serve the pears in a bowl with some syrup and a dollop of crème fraiche. Sprinkle with salt just before serving.