• Pinch of Moonflowers saffron (15 threads) 
• 1 tsp of cane sugar 
• Pinch of kosher salt 
• Peel of 1 orange 
• 10 opened cardamom pods  
• 1 cup freshly squeezed orange juice 
• ½ cup of honey 
• 1 cup water 
• 5 medium sized bosc pears 
• Greek yogurt  

You need a deep sauce pan and mortar and pestle. 

Process: 

• Place the saffron, sugar and salt in a small mortar and pestle. Grind them together into a powder. Add ¼ cup of hot water to the ground saffron-sugar mix and let it steep for at least 30 minutes. 
• Place the saffron liquid and all the ingredients (except pears) in a saucepan. Stir everything together and turn on the heat to medium-low. Make sure the saucepan is large enough for the pears to be able to submerge in the poaching liquid. 
• When the liquid comes to a simmer, peel the pears and then lower them into the poaching liquid. 
• Let the pears poach in the liquid on medium-low heat (simmering) for 20 - 25 minutes, but rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears. 
• When the pears have been poached, keep them upright in the poaching liquid, and remove the saucepan from the heat and allow the pears to cool down in the poaching liquid. 
• Remove the pears from the poaching liquid and set aside. Strain the poaching liquid to remove the orange peel and cardamom. Return the strained poaching liquid to the saucepan and simmer for a few minutes until the liquid thickens into a syrup.  
• The pears can be served at any temperature of your choice: warm, room temperature or chilled. 
• I like to serve the pears on a bed of Greek yogurt, brushing the pears with syrup and then pouring some more of the syrup over the pears and yogurt. You may sprinkle crushed pistachios or almonds on the yogurt.