Poached Pears with Cardamom & Saffron
by Amy Klein
adapted from Bon Appetit Magazine January 2012
1/2 Tablespoon ground cardamom
2 cups white wine
1 1/2 Tablespoons fresh lemon juice
1/4 teaspoons Marx Foods Sargol Saffron Threads
pinch of salt
4 firm pears, stems intact
Combine the cardamom, wine, lemon juice, saffron, & salt in a medium saucepan over medium heat, stirring occasionally until the sugar dissolves. Add the pears, making sure they are covered completely; add water if needed. Bring to a simmer and cook, turning the pears occasionally until the pears are tender, but not mushy. You should be able to stab them with a fork fairly easily.
Transfer the pears to a colander to drain, then refrigerate until ready to serve.
Bring the remaining poaching liquid to a boil and continue boiling until it has reduced to about half a cup.
Spoon some of the syrup over the pears and enjoy.