Cardamom-Poached Pears With Crème FraicheCardamom-Poached Pears With Crème Fraiche

Name: Cardamom-Poached Pears With Crème FraicheCardamom-Poached Pears With Crème Fraiche
Ingredients: 2 cups Lillet blanc, or other sweet white dessert wine; 2 cups Lillet blanc, or other sweet white dessert wine

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Cardamom-Poached Pears With Crème FraicheCardamom-Poached Pears With Crème Fraiche

Ingredients

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2 cups Lillet blanc, or other sweet white dessert wine2 cups Lillet blanc, or other sweet white dessert wine

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Instructions

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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.