1 cup sugar
1/4 tsp saffron
2-3 cardamoms pounded with the skin
1 stick cinnamon
1/4 tsp salt
1 tbsp lemon juice
1 tsp tsp lemon zest
A few drops vanilla extract / 1 vanilla pod 1 1 litre water
1 cup sugar
1/2 cup cream
6 tbsp butter if unsalted a pinch of salt
Melt the sugar in a pan. Stirring it a bit.
As it starts browning and melts completely
Add the butter. Careful. Because as the butter melts it bubble and splash a bit.
Add the cream . Take it off the flame and mix in the cream well. Add a pinch of salt cool.
Peel the Pears . Leaving the stick on . Slice vertically from the centre / leave them whole. If sliced. Core the centre with a melon baller.
Put the water to boil in a large pot. add the sugar and the spices. Add the vanilla bean / extract.
As the sugar melts
Slide in the Pears. Add the lemon juice and zest. Bring to a simmer and cook the Pears for about 20 mins or till a knife slides in the Pear easily.
Transfer the Pears and juice to another smaller container cover and leave overnight in the fridge to steep.
Next day drain the Pears . Cook the liquid reduce the liquid to a thick strip
Serve with a bit of Rabri/ Vanilla Icecream and a drizzle of Salted Caramel.