Braised Pears with Orange Blossom and Cardamom Syrup
Tender pears braised gently in a fragrant orange blossom and cardamom syrup offer a light, subtly floral dessert that balances sweetness with bright citrus notes.
Method
How to make it
- 01
In a medium saucepan, combine water, sugar, cardamom pods, cinnamon stick, and lemon zest. Bring to a simmer over medium heat, stirring until sugar dissolves.
- 02
Add the pear halves to the syrup, cut side down. Reduce heat to low and cover partially with a lid.
- 03
Simmer gently for 25-30 minutes, turning pears halfway through, until they are tender when pierced with a knife but still hold their shape.
- 04
Remove pears carefully and set aside on a serving plate.
- 05
Increase heat to medium-high and boil the remaining syrup until it thickens to a light glaze consistency, about 5 minutes.
- 06
Remove from heat and stir in orange blossom water, lemon juice, and butter until glossy.
- 07
Pour the syrup over the pears, sprinkle with toasted almonds, and garnish with fresh mint leaves if desired.
- 08
Serve warm or at room temperature.
From the editor
Cooking tips
- Use Bosc pears for their firmness and ability to hold shape when braised, avoiding mushiness.
- Lightly crushing cardamom pods releases their flavor; whole pods can be removed before serving for texture.
- To toast almonds evenly, spread them in a dry pan over medium heat, shaking frequently, until golden and fragrant, about 3-4 minutes.
- Store leftover pears and syrup refrigerated in an airtight container for up to 3 days; rewarm gently before serving.
Published July 5, 2026