Poached pears in white wine & cardamom


This recipe is easy, elegant, and delicious. Just had to share it!

From Jerusalem, A Cookbook by Yotam Ottolenghi & Sami Tamimi

“Cardamom pods are best crushed lightly with the side of the knife so they release their flavor. They vary in potency. Often, even pods bought freshly from supermarkets are not very aromatic, hence the large number specified in this recipe. “


  • 2 cups dry white wine
  • 1 ½ TBS freshly squeezed lemon juice
  • ¾ cup superfine sugar
  • 15 cardamom pods, lightly crushed
  • ½ tsp. saffron threads
  • Pinch of salt
  • 4 firm pears , peeled
  • Crème fraiche, to serve



Pour the wine and lemon juice into a medium saucepan and add the sugar, cardamom, saffron, and salt.





Bring to a light simmer and place the pears in the pan. Make sure they are immersed in the liquid; add water if needed. Cover the surface with a disk of waxed paper and simmer the pears, turning them occasionally, for 15 – 25 minutes, until they are cooked through but not mushy. To check if the pears ready, insert a knife into the flesh; it should come out smoothly.

Remove the pears from the liquid and transfer to four serving bowls. Increase the heat and reduce the liquid by about two-thirds, or until thick and syrupy. Pour over pears and leave to cool down. Serve cold or at room temperature, with crème’ fraiche on the side or spooned on top.


© Copyright ContinuumLiving