This is a recipe loosely adapted from Yotam Ottolenghi’s and Sami Tamimi’s cookbook Jerusalem, from which I cook all the dishes I serve for Easter dinner. I increase the number of pears and double the poaching liquid so there is plenty left over for pear-and-blue-cheese salads and lemony mocktails.
Makes
4 servingsIngredients
- 6 medium Bosc pears
- 15 cardamom pods
- 1 bottle white wine
- 1 ¼ cups sugar
- 2 large pinches saffron
- The zest of 2 lemons removed in thin strips
Instructions
- Peel the pears, leaving the stalks intact. Cut off the very bottom of the pears so that they can stand up straight on a flat surface. Use a melon baller to remove the core from the bottom of the pears. Crush the cardamom pods.
- Combine all the ingredients in a saucepan with 3 cups of warm water, bring to a simmer, and gently poach the pears for about 2 hours or until tender. Remove from heat, allow to cool, then refrigerate overnight to steep.
- Before serving, transfer 4 pears to wide soup bowls and set aside to bring to room temperature. Boil the saffron syrup until reduced by half, 12–15 minutes. Drizzle about 2 tablespoons of syrup over each pear, then serve with a little heavy cream poured over the top of the pear. Store the leftover poached pears in the remaining syrup for up to a week.
