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Poached Pears with Cardamom and Saffron

From: bonappetit.com
SERVES 4

1/2 tablespoon cardamom pods
2 cups dry white wine
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon saffron threads
Pinch of kosher salt
4 firm pears, peeled, stems intact
1 6-ounce container crème fraîche

Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pears. 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. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate pears. Let syrup stand at room temperature. Rewarm syrup before continuing.

Spoon some of syrup over cold or room-temperature pears. Serve with a dollop of crème fraîche; pass remaining syrup.