4.0
(64)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pears. Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.
Step 2
Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate pears. Let syrup stand at room temperature. Rewarm syrup before continuing.
Step 3
Spoon some of syrup over cold or room-temperature pears. Serve with a dollop of crème fraîche; pass remaining syrup.
Your folders
taste.com.au
35 minutes
Your folders
jamieoliver.com
Your folders
theflavorbender.com
5.0
(3)
40 minutes
Your folders
forkintheroad.co
5.0
(2)
15 minutes
Your folders
ciafoodies.com
Your folders
yangsnourishingkitchen.com
5.0
(5)
35 minutes
Your folders
foodnetwork.com
10 minutes
Your folders
delish.com
Your folders
davidlebovitz.com
Your folders
taste.com.au
4.8
(7)
20 minutes
Your folders
skinnytaste.com
30 minutes
Your folders
taste.com.au
5.0
(12)
25 minutes
Your folders
foodnetwork.com
2 hours, 10 minutes
Your folders
butterforall.com
Your folders
jamieoliver.com
Your folders
myrecipes.com
Your folders
marycallan.com
Your folders
yuzubakes.com
5.0
(1)
Your folders
marthastewart.com