Generous pinch of saffron threads
4 cardamom pods, lightly crushed
3 large slices of ginger (peel can stay on)
2 orange peels
Juice of one lemon
1/2 cup of sugar
1 bottle of white wine
2 cinnamon sticks
Pinch of black pepper
2 cups of water
5 small + firm pears, peeled (Bosc work well)
In a medium sauce pan add all ingredients besides the pears. Bring to a boil, then turn heat down to medium- low (it should be at a gentle simmer, but not bubbling)
Add pears into the pan (you may need to add more water, as they should be fully submerged in liquid). Cover pan with the lid and leave a little room open to breathe. Cook pears for 40-45 minutes. They should incredibly tender and slide off a fork when pierced. Once pears are soft, and liquid has reduced, remove pears and let remaining liquid boil on high heat for 10 minutes. At this point, it should be syrupy and thick.
Pour reduced liquid over pears (you can slice them in half) and let cool before serving.
Serve with fresh whipped cream (I like to add orange and vanilla bean) e