Poached Pears in Cardamom Syrup
1 cup dry white wine
1 tablespoon honey
1 teaspoon chopped ginger
1/4 teaspoon whole cardamom seeds
1 stick cinnamon
2 large Bosc or Anjou pears, firm, peeled, stems intact
In a covered pot, combine white wine, honey, ginger, cardamom seeds and cinnamon. Place pears upright in pot; simmer on low flame for 30 minutes or until pears yield to the pressure of a fork. Serve immediately, spooning additional wine sauce over pears.
Makes 2 servings.
From “The Seduction Cookbook: Culinary Creations for Lovers” by Diane Brown