How to make
The sugar and water are poured into a tall and narrow vessel. Put them on the stove over high heat and add the cloves, cinnamon, cardamom (slightly crushed) and lemon peel.
When the liquid boils, the pears are placed upright in it if possible - whole, but peeled.
The heat is immediately reduced to almost minimum and the fruit are poached for about 10-15 minutes. For harder and larger pears, this process can take up to 30 minutes, so judge carefully according to the size, variety and ripeness of the fruit.
Above all, don't allow the pears to get too soft.
Remove them with a slotted spoon and allow the syrup to reduce and thicken, by increasing the heat to medium.
The thickened syrup should become like runny honey after you pull it off the heat.
Add the butter and lemon juice to it, remove the lemon peel, cloves and cinnamon and place it back onto the heat.
When the butter melts and bubbles begin to appear, the sauce is ready.
Place each of the poached pears in an individual bowl, pour the aromatic sauce over them and sprinkle them with the nuts.
Serve immediately while the fruit dessert is warm and garnish it with cream or vanilla ice cream, if you like.
The hot-cold contrast is great as long as it's served quickly before the ice cream melts.
Enjoy these perfect poached pears in aromatic sauce!
