Pears are still readily available and this fragrant method of poaching adds a wonderful Middle Eastern flavour. I like to serve them with creamy strained yoghurt.
Poached pears with saffron, ginger and cardamom
Serves 4-6
Ingredients
6 pears
6 cardamom pods, lightly crushed
pinch of saffron threads (8 approx)
1cm piece of fresh ginger, finely grated
½ cup sugar
2 cup water
1 orange, zest
250g unsweetened yoghurt
Method
Place the cardamom, saffron, ginger, sugar and water into a suitably sized pot (medium to large). Add the orange zest and bring to the boil. Reduce the temperature to a gentle simmer.
Peel the pears, remove the core and cut into either halves or quarters. Place into the poaching liquid, cover the surface of the liquid with a round of greaseproof paper (cartouche) as this will assist in keeping the pears submerged for even cooking.
Poach very gently until tender (12-20 minutes). Remove from the heat and cool in the liquid.
Serve in a bowl with a little of the cardamom syrup and a generous spoonful of the strained yoghurt.
Strained yoghurt
If wanting to make strained yoghurt you will need to start this at least the night before as you want the liquid to drain from the yoghurt. I line a sieve or colander with muslin or some suitable fine-mesh cloth. Place the yoghurt in this and pull up the sides. Tie with string and drain for at least 12 hours or longer if possible.
When ready to use remove the string and cloth and turn carefully on to a plate. The yoghurt will be creamy and thick. This can be used for sweet and savoury dishes.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
