Autumn is coming. Autumn is coming. Leaves will fall. Festivals will happen. And the year will end...I cannot wait to see 2019. On the flip-side, the summer is almost gone. Greenery is going too. Sunshine is on its way out. Farmer's market will be over soon. And 2018 is creeping out. You will be missed 2018. You surely will be. It is time for desert season, and I find poaching end-of-harvest-season fruits in wine and spices and excellent way to ease into the last season of this year. Found some just right-skin gets bruised in a grocery bag bottom-Bartlett pears at the farmer's market. And poached those in spiced crispy white riesling.
The cardamom is from a spice farm
Savoi- a family farm grown and nurtured over 200 years using agroforestry techniques in the coastal state of Goa in India.
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| Cardamons from Savoi farm, Goa (India) and sweet Riesling |
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| Agro forestry at the Savoi, Goa |
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| Savoi Spice plantation, Goa, India |
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| The current owner and grower (storyteller and educator, if I could add) at Savoi, Goa, India |
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| Wares at the Savoi farm (Goa, India) |
The result of poaching the pears in the spices white wine was a mildly sweetened pear that is enjoyed as is or white vanilla ice cream. Post lunch. Post dinner.
Pears poached in cardamom infused sweet Riesling (white) wine
Feeds 4 people
Recipe adapted from the highly recommended cookbook 'Jerusalem' by Sami Tamimi and Yottam Ottolenghi
Ingredients
- 4 pears. Skinned. Halved. Pitted. I like Bartlett pears for these. But I have used other varieties with good results. I think this recipe might work with Asian pears, peaches or even guavas. Worth a try. 1/3 cup of super fine sugar.
- About 12-15 whole cardamom. Coarsely crushed
- 2 cups of crispy white wine. I have only used sweet Riesling. Which has a natural sweetness.
- 1 tsp of lemon juice
- 1 pinch of salt
Note: The original recipe called for slightly different ratios and also Saffron. Please review the book for the original recipe. I have modified the recipe to bring out the flavor of the cardamom.
Instructions
- Step 1: Mix the wine, lemon juice, salt, sugar and cardamom in a deep bottomed saucepan. Bring to simmer. I used only the setting 4 on my stove.
- Step 2: Carefully place the skinned and halved pears, flat side down.
- Step 3: Gently poach (don't increase the temperature) for 20 min. Could be less or more time. Depending on a number of factors, like how ripe the pears are, what type of pear, elevation of the place, heat conductance of the cooking ware among a host of other things. Check after 12 min and the way to check is gently insert a knife edge into one of the pears; when poached, the knife will feel no resistance going in and coming out and also the pear will retain its shape.
- Step 4: Let cool. Place the pears in a serving ware in a layer and spoon the infused wine syrup on top of the pears. Let steep. Serve.
Happy eating and healthy living
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