Deceptively simple, poached pears are the perfect light dessert to end a substantial meal.
Ingredients
- 1¼ cups rosewater
- 10 cardamom pods, slightly crushed
- 1¼ cups sugar
- 4 pears
- Chopped pistachios, for serving
Preparation
- 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.
- 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.
- Carefully remove the pears from the poaching liquid. Remove the pot from the heat.
- 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.
