Step 1Dissolve the sugar in the wine with the saffron in a small pan. Bring to the boil and simmer for 2-3 minutes. Add the pears to the pan and coat them with the liquid. Add the remaining ingredients and simmer gently, spooning the liquid over the pears from time to time until the pears become tender, around 20-25 minutes. Remove the pears and transfer to a serving bowl.
Step 2Next, vigorously boil the poaching liquid until it has reduced by half and is thick and syrupy.
Step 3When the syrup has cooled, pour over the pears and serve with vanilla ice cream.
- 175 g caster sugar
- 750 ml sweet white wine
- 1 pinch saffron strands
- 8 small pears (or 4 large pears), peeled with stalks left on
- 1 Country Range Cardamom Pod, split lengthways
- 1 lemon (juice and zest)
- Country Range Vanilla Ice Cream to serve
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