Step 1

Select 8 large pears. I use a 10" diameter stainless steel pot. Make sure all the pears fit in the pot without stacking on each other, while all the pears are submerged in the liquid. If you are using a larger or smaller pot, adjust the recipe accordingly. Use pears that are raw to medium ripeness. If the pears are too ripe, they may not hold the shape well during cooking.

Step 2

Peel the skin of the pears, slice the bottom of the pears off just a thin layer, so that the pears can stand upright. Submerge the peeled pears immediately into a large bowl of water with lemon juice to prevent oxydation and browning.

Step 3

Lightly crush the cardamom pods. Combine water, green cardamom, saffron, pure vanilla extract, white wine, sugar and rose buds in the stainless steel pot. Bring to a boil and let simmer for 10 minutes uncovered.

Step 4

Drop the pears into the poaching liquid, simmer for 15 minutes uncovered.

Step 5

Let the pot cool down. Transfer the pears and poaching liquid into a large container.

Step 6

Store the container in the fridge. Allow the pears to soak up flavour for at least 24 hours, and up to a week. Turn the pear midway through to allow the whole pear pick up colour.

Step 7

Transfer the poaching liquid into a small sauce pan. Boil the poaching liquid to reduce to a syrup. Note that the syrup will thicken after cooled down. Stop the cooking process when the syrup is approaching desired consistency but on the thinner side.

Step 8

Serve the pears in dessert bowls, drizzel syrup over the pear.

Step 9

Leftover syrup can be stored in a sealed jar in the fridge for a month.