This cardamom, saffron and vanilla poached pear is delightful. Infused with warm and delicate herbs and spices, then drizzled with a golden colour syrup reduced from the poaching liquid, the subtly sweet pear is elegant to serve on special occasions and a healthy dessert to dig in without the guilt.
My friend Creag and I have been cooking together quite a bit over webcam during the lockdown this year, I even blogged about the injera we made. This cardamom, saffron and vanilla poached pear is another dish we cooked together, one of his best recipes that he so generously let me share on the blog with you all.
I am not a dessert person in general, I admit. When most desserts are overwhelmingly sweet and heavy, I have a hard time enjoying them. Though I do appreciate fruits being the star making a light and healthy dessert, like this cardamom, saffron and vanilla poached pear.
Besides, eating pear is very beneficial in the winter. For a medicinal use of the pear, check out my Sichuan Fritillaria Steamed Pear recipe.
How to select the pear
You want to use a pear variety of which the flesh is pale in colour in order to take on the golden hue of the saffron. Bartlett pears are common to find and ideal for this recipe. I have also tried Bosc pears, but their flesh is on the darker side, which isn’t a good fit for this recipe. Most Asian pears have white flesh and are fantastic alternatives.
Select 8 large pears. I use a 10″ diameter stainless steel pot. Make sure all the pears fit in the pot without stacking on each other, while all the pears are submerged in the liquid. If you are using a larger or smaller pot, adjust the recipe accordingly.
Use pears that are raw to medium ripeness. If the pears are too ripe, they may not hold the shape well during cooking.
Tips for Poached Pear
A few tips when making this recipe:
- For best display, slice the bottom of the pears off a thin layer to allow the pears to stand upright.
- Soaking peeled pears in a bowl of water with lemon juice can prevent browning.
- The seeds inside the cardamom pods carry a lot of flavour. Crush the green cardamom pods to maximize the aroma infused into the poaching liquid.
- When reducing the poaching liquid, turn off the heat when the syrup is approaching desired consistency; the syrup will thicken after cooled down.
- After poaching the pears, the same poaching liquid can be used to poach more fruits, such as peach, plum, and apple.
- Leftover syrup is great on pancakes.
More healthy dessert recipes you will love:
- No-Cook Golden Milk Coconut Mango Pudding (Paleo, AIP, GAPS)
- Sesame Candy
- Healthy Limeade Jello (GAPS, Paleo)
- Gluten Free Orange Cranberry Coconut Scones
- Mango Kefir Ice Cream
- 3 Ingredient Strawberry Kefir Popsicles (GAPS, Gluten-Free)
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This cardamom, saffron and vanilla poached pear is delightful. Infused with warm and delicate herbs and spices, then drizzled with a golden colour syrup reduced from the poaching liquid, the subtly sweet pear is elegant to serve on special occasions and a healthy dessert to dig in without the guilt.
- 8 large Bartlett pears
- 4 cups water
- 1 lemon
- 15 green cardamom
- 1/8 tsp saffron
- 1/2 tsp pure vanilla extract
- 3 cup dry white wine
- 1 1/2 cup organic cane sugar
- 6 dried rose bud
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Select 8 large pears. I use a 10" diameter stainless steel pot. Make sure all the pears fit in the pot without stacking on each other, while all the pears are submerged in the liquid. If you are using a larger or smaller pot, adjust the recipe accordingly. Use pears that are raw to medium ripeness. If the pears are too ripe, they may not hold the shape well during cooking.
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Peel the skin of the pears, slice the bottom of the pears off just a thin layer, so that the pears can stand upright. Submerge the peeled pears immediately into a large bowl of water with lemon juice to prevent oxydation and browning.
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Lightly crush the cardamom pods. Combine water, green cardamom, saffron, pure vanilla extract, white wine, sugar and rose buds in the stainless steel pot. Bring to a boil and let simmer for 10 minutes uncovered.
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Drop the pears into the poaching liquid, simmer for 15 minutes uncovered.
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Let the pot cool down. Transfer the pears and poaching liquid into a large container.
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Store the container in the fridge. Allow the pears to soak up flavour for at least 24 hours, and up to a week. Turn the pear midway through to allow the whole pear pick up colour.
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Transfer the poaching liquid into a small sauce pan. Boil the poaching liquid to reduce to a syrup. Note that the syrup will thicken after cooled down. Stop the cooking process when the syrup is approaching desired consistency but on the thinner side.
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Serve the pears in dessert bowls, drizzel syrup over the pear.
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Leftover syrup can be stored in a sealed jar in the fridge for a month.
- You want to use a pear variety of which the flesh is pale in colour in order to take on the golden hue of the saffron. Bartlett pears are common to find and ideal for this recipe. I have also tried Bosc pears, but their flesh is on the darker side, which isn't a good fit for this recipe. Most Asian pears have white flesh and are fantastic alternatives.
- After poaching the pears, the same poaching liquid can be used to poach more fruits, such as peach, plum, and apple.
- Leftover syrup is great on pancakes.
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