Poached Kentish pear with saffron and cardamom syrup, and creme fraiche to serve

Ruby Rodgers

Ruby Rodgers from Folkestone school for girls in Shepway 2019 finalist

I love poached pear, and this recipe is slightly different with a delicious spiced syrup and creme fraiche to add lightness


- Pour wine, lemon juice, sugar, salt, cardamom pods and saffron into a pan and put on a medium heat and bring to a simmer. The pear should be covered, but if not, add enough water or apple juice to do so.
- Cover pan and cook for approximately 30 minutes until a knife will slide in and out of the flesh easily
- Remove the pears from the syrup and put on a plate to cool
- Increase heat under syrup until thick and syrupy. It should be reduced to about a 1/3 of original volume
- Place pear on small bed of syrup and then pour more syrup over top to coat
- Serve with creme fraiche to add to taste


1 small pear
2 tsp fresh lemon juice
1/2 bottle dry white wine
1/2 tsp saffron
10 cardamon pods ( crushed but not split open)
Small pinch sea salt
Creme fraiche to serve