Poached pears with cardamon and saffron CC Casa de Ale 8 de Junio 2013

You will need:

15 cardamom pods
500ml dry white wine
150g of  sugar
1 1/2 tablespoons fresh lemon juice
1/2 ts saffron threads
Pinch of sea salt
4 firm pears, peeled, stems intact
crème fraîche to serve

Gently crush cardamom without releasing the seeds.

In a pan combine cardamom, wine, sugar, lemon juice, saffron, and salt in  over medium heat, stirring until sugar dissolves. 

Bring to a simmer. 

Add pears so they are completely submerge, Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.
Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes.

I serve them cold so ideal pudding to make the night before and serve at room temperature with a dollop of crème fraîche.