Pears Poached with Saffron and Cardamom

Lightly crush the cardamom pods and put them in a saucepan with the sugar, water, saffron and lemon juice. Place on medium heat, stir to dissolve the sugar and bring to a simmer. 

Meanwhile, peel the pears using a vegetable peeler. Try to preserve the natural shape of the fruit as you go. Slice each pear in half, use a melon baller to remove the part of the core that holds the seeds and, using a small knife, cut out the fibres that run down the centre of each pear half. If the pears are small or medium, leave them as halves; if they are large, quarter them.

Add the pears to the simmering syrup. Cut a circle of baking paper just large enough to fit the pot, cut a small opening in the centre of the paper and cover the pears with it. Cook gently for 10–15 minutes or until the fruit is tender. Remove from the heat and allow to cool completely. Arrange the pieces of pears in a single layer in a serving dish, cut side down, and pour over the golden saffron and cardamom syrup. For a more intense flavour, the syrup can be reduced and cooled again before pouring it over the arranged pears.

Serve chilled.

Note: You will need only a pinch of saffron threads (the dried stigmas of CrocusSativus) to flavour and colour a pot of pears. A little goes a longway. Start with less than you think might be needed, wait a minute for the saffron to infuse into the syrup and then taste, only adding more if necessary. Use too much of the precious spice and the flavour will be intense and overpowering. Pears cooked this way are stored perfectly in the fridge for up to one week.