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CIA FOODIES


Cardamom-Poached Pears With Crème Fraiche

Makes 6 servings

Ingredients

  • 2 cups Lillet blanc, or other sweet white dessert wine
  • 2 cups water
  • 8 cardamom pods, lightly crushed
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 pears, peeled, sliced in half lengthwise, and cored
  • 6 tablespoons crème fraiche, plus more as needed
  • Flaky sea salt (like Maldon), as needed for serving

Directions

  1. In a medium saucepan, combine the Lillet, water, cardamom, and sugars. Bring to a boil over medium heat and stir to dissolve sugar.
  2. Reduce heat to a simmer and add the pears. Simmer, uncovered, until the pears are tender when pierced with a knife, about 15 minutes.
  3. Remove the pears and set aside. Increase the heat and boil until the cooking liquid reduces by about half, about 15 minutes. Strain through a fine mesh sieve.
  4. Serve the pears in a bowl with some syrup and a dollop of crème fraiche. Sprinkle with salt just before serving.

Copyright © 2019 The Culinary Institute of America

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