This is a reprint of my March 6th column that ran in the Traverse City Record-Eagle because this recipe was too good not to share here.
I’m a little romantic about food, which won’t surprise longtime readers. For me, food is a way to show love. For example, I’ve never been a fan of spaghetti with meat sauce—it just isn’t my thing. But when we were snowed in on Valentine’s Day, I rummaged my well-stocked pantry and freezer and, despite tempting options like salmon, shrimp, and various chicken, beef, and pork dishes, I chose to make a huge pot of meat sauce and an even larger pot of spaghetti. My husband adores that dish, and I wanted to make him happy. I browned loads of ground beef with garlic, onion, and herbs, added a jar of the homemade spaghetti sauce I’d canned from summer tomatoes, and let it simmer slowly. The result: one very happy husband and five delighted boys. The dish still isn’t my favorite, but seeing their beaming faces made it worth the effort.
Fortunately, many of my husband’s favorite desserts overlap with mine. One he raves about and I adore too is poached pears—specifically the version he calls “that honey treatment.” The pears are peeled and gently simmered in a fragrant liquid of white wine, honey, lemon juice, cardamom, and saffron. I first made this after browsing through my favorite cookbook, Jerusalem: A Cookbook, and realizing I was out of sugar. In a pinch I substituted honey, and I’ve kept that change ever since.
When the pears are tender, chill them thoroughly in the refrigerator. Meanwhile, reduce the poaching liquid until it becomes a sweet, aromatic syrup—about two-thirds to three-quarters reduced. Strain the syrup into a jar and refrigerate until cold. To serve, place a spoonful of plain mascarpone in a dessert dish, set a chilled pear on top, and drizzle with the chilled syrup. The pears and syrup provide all the sweetness you need, while the mascarpone adds a luxurious richness. Many recipes call for sweetening or stretching mascarpone with sugar or cream, but here it’s best served pure.
My husband has called this “the best dessert I’ve ever eaten anywhere.” He has a serious sweet tooth and has sampled countless desserts from my kitchen, so that praise means a lot. It’s a dessert I return to again and again until he begs me to stop.
Cook’s Notes:
- I prefer Bosc pears because they stay firm even when ripe—ideal for poaching.
- Avoid very soft or squishy pears; they can fall apart during poaching.
- If you don’t have saffron the recipe will still be lovely, but the saffron contributes a distinctive Middle Eastern aroma and a beautiful golden hue.
- Use a dry white wine you’d be willing to sip. It doesn’t need to be expensive, but it should taste good. An unoaked Chardonnay or a Pinot Grigio works well. If you’re unsure, ask the wine shop clerk for a nice, affordable dry white.
- Most of the alcohol cooks off during poaching, leaving only the wine’s flavor. You won’t get tipsy from the pears or from a spoonful of the reduced syrup.
- Pure mascarpone is indulgent but worth it here. The sweet spiced pears pair beautifully with its rich texture—don’t skip it.
- This is an excellent make-ahead dessert for entertaining: chill the pears and syrup for up to three days, tightly wrapped, in the refrigerator.
- Leftover poaching syrup is delicious stirred into unflavored seltzer for an elegant pear soda.
Honey Cardamom Poached Pears
Rebecca Lindamood
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Ingredients
- 4 ripe but firm pears Bosc is a good choice.
- 2 cups Chardonnay or Pinot Grigio
- 1 cup mild honey
- 15 whole cardamom pods lightly crushed with the side of a knife or heavy object
- ½ teaspoon saffron threads
- Pinch of salt
- Mascarpone for serving
Instructions
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Combine the Chardonnay or Pinot Grigio, honey, lightly crushed cardamom pods, saffron threads, and a pinch of salt in a 2-quart saucepan.
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Peel the pears and add them to the liquid. Bring to a gentle boil over medium-high heat, then lower the heat. Lay a circle of parchment paper directly on the surface of the liquid and simmer for 15–20 minutes, lifting the parchment occasionally to turn the pears gently so they poach evenly.
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Pears are done when a knife inserts easily into the base with no resistance. Transfer the pears to a rimmed plate or bowl, cover with plastic wrap, and refrigerate until well chilled.
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Remove and discard the parchment. Bring the poaching liquid back to a boil over medium heat and reduce it until about two-thirds to three-quarters of the original volume remains. Strain the syrup through a fine mesh sieve into a heatproof jar or pitcher. Cover and chill until ready to serve.
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To serve, spoon about 2 tablespoons of mascarpone into a dessert dish, place a chilled pear on top, and drizzle with the chilled syrup. Enjoy.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the ingredients you use with your preferred nutrition calculator.
did you make this recipe?
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