BYO vanilla ice cream
1/4 teaspoon saffron threadsGently 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.
Malaysia Latest News, Malaysia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Our Favorite Apple Muffins & Other Recipes to Conquer the WeekFrom a grab-and-go breakfast to a weeknight bean stew, these recipes are peak cozy.
Read more »
The Butterscotch Pie Recipe Grandma Carried With Her Through the WarThis week's My Family Recipe: on inheritance, midlife crises, and time travel.
Read more »
Buffalo Chicken Rillettes With Schmaltz Toasts RecipeLove buffalo chicken wings but don't want to deal with the bones? This buffalo chicken recipe is for you.
Read more »