A light, easy to make and beautiful poached pears with white wine and oriental spices from Ottolenghi's Jerusalem cookbook.
Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds.
Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pears.
Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 15-30 minutes, depending on your pears. Check that the pears are ready by inserting a knife into the flesh - it should go in smoothly.