A light, easy to make and beautiful poached pears with white wine. A perfect finish to our Middle Eastern themed meal.
INGREDIENTS
500 ml dry white wine
1½ tablespoons lemon juice
150 g caster sugar
15 cardamom pods lightly crushed
½ teaspoon saffron threads
pinch of salt
4 firm pears peeled
crème fraîche to serve
METHOD
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 15-30 minutes, depending on your pears. Check that the pears are ready by inserting a knife into the flesh – it should go in smoothly.
Using a slotted spoon, transfer pears into four serving bowls. Increase heat and boil poaching liquid until reduced to by about two thirds or until thick and syrupy. Pour over the pears and leave to cool down.
Serve cold or at room temperature, with optionally crème fraîche on the side or spooned on top.
Original Recipe Yotem Ottolenghi’s Jerusalem
Leave a Comment