Exotic Warm Spiced Pears with Saffron, Rose, & Cardamom Syrup
This luxurious dish features ripe but firm pears gently poached in a syrup of saffron, rosewater, cardamom, cinnamon, and citrus zest, then served warm with a sprinkle of pistachios, pomegranate seeds, and optionally a scoop of spiced yogurt or coconut cream. It’s fragrant, jewel-toned, and irresistibly elegant — perfect for fall gatherings or quiet self-care evenings.
Servings 4
Ingredients
Spiced Poaching Syrup:
- 4 firm pears peeled, halved (or quartered), core removed
- 1 ½ cups water
- 1/3 cup maple syrup or honey
- Zest of 1 orange or lemon
- 4 cardamom pods lightly crushed
- 1 small cinnamon stick
- A few threads of saffron steeped in 1 tbsp hot water
- 1 tsp rosewater
- Pinch of sea salt
Optional for Serving:
- 1/4 cup chopped pistachios or almonds
- 2 tbsp pomegranate seeds
- Dollop of spiced yogurt, mascarpone, or whipped coconut cream
- Drizzle of poaching syrup
Instructions
- Make the Syrup: In a wide saucepan, combine water, maple syrup, citrus zest, cardamom, cinnamon stick, saffron water, and salt. Bring to a simmer.
- Add the Pears: Gently place pear halves into the liquid, cut side down. Simmer over low heat, spooning syrup over pears occasionally, for about 15–20 minutes or until tender but not falling apart.
- Add Rosewater: During the last 2 minutes of cooking, stir in rosewater gently. Remove from heat.
- Serve Warm: Plate the pears in shallow bowls. Spoon some syrup over each, sprinkle with pistachios and pomegranate, and add your optional creamy element.
Notes
Serving Suggestions:
- As a light dessert after spiced fall stews or roasted meats
- With spiced yogurt & granola for a decadent brunch
- Pair with a chai latte, saffron tea, or orange blossom hot cocoa
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Cardamom & saffron bring floral, golden warmth
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Rosewater adds delicate perfume
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Maple and citrus balance richness with bright acidity
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Pears absorb everything and turn silky-sweet
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Crunchy pistachios and pomegranate bursts bring texture and color
