Poached Pears in Rosewater

Poached Pears in Rosewater

Deceptively simple, poached pears are the perfect light dessert to end a substantial meal.  


  • 1¼ cups rosewater 
  • 10 cardamom pods, slightly crushed
  • 1¼ cups sugar
  • 4 pears
  • Chopped pistachios, for serving


  1. Combine the rosewater, cardamom pods, and sugar in a deep-sided pot.  Stir in 4 cups of water, cover, and bring to a boil.  Reduce to a simmer and cook, uncovered, for 20 minutes.  
  2. As the poaching liquid cooks, remove the cores from the pears with a very sharp knife.  Carefully peel the pears, leaving their steams on.  Submerge the pears into the poaching liquid, lying them on their sides.  Cook, uncovered, for 30-40 minutes, turning the pears halfway through, or until a knife runs through the flesh of the pears without resistance.  
  3. Carefully remove the pears from the poaching liquid.  Remove the pot from the heat.  
  4. Arrange the pears in individual serving dishes and sauce with a mote of poaching liquid.  Scatter each dish with chopped pistachios.  A little vanilla ice cream or whipped cream makes for a fabulous accompaniment.  
1 of 3