• 4 pears
• 500mls water
• 3 cardamom peels
• 350gr caster sugar
• 1 pinch saffron

Method:

• Peel pears and remove core.
• Put water, sugar, cardamom, saffron in a saucepan large enough to hold the pears and bring to a simmer.
• Cooking time depends on the ripeness of the pears, around 20 mins. A knife should easily pierce the pear when cooked.

To serve: Slice pears several times lengthways, keeping the stem end intact. Press down lightly to make fan shape. Serve with a scoop of ice cream.

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