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1
Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves.
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2
Peel the pears, leaving stem intact, if present.
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3
Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core.
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4
Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring.
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5
(The acidity of the wine keeps them from browning).
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6
Add just enough water to cover the pears.
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7
To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid.
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8
Place a small plate on top of the paper to make sure the pears are completely submerged.
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9
Cook the pears over medium-high heat, just until the liquid comes to a boil.
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10
Reduce the heat to low and poach the pears until they are just soft.
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11
The pears should be tender enough to pierce with a knife.
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12
This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear.
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13
Remove the pan from the heat and cool the fruit completely in the poaching liquid.
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14
Refrigerate the fruit in the liquid in a sealed container until ready to serve.
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15
(The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor).
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16
Pour about half of the poaching liquid into a skillet and bring to a boil over high heat.
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17
Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey.
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18
Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks.
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19
Refrigerate until ready to serve.
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20
To serve, place a pear in a bowl or on a plate.
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21
Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream.
