Mashed Pear

1. 1
   prep · ~5 min

   Prepare the pears.

   1.Peel 4 ripe pears with a vegetable peeler.

   2.Cut each pear in half, remove the core and seeds.

   3.Chop the pears into small, even cubes (about 1-inch pieces).

   TIPChoose pears that yield slightly when pressed near the stem — they are perfectly ripe and sweet.
2. 2
   boil · ~10 min

   Boil the pears until fork-tender.

   1.Place chopped pears in a medium saucepan.

   2.Add just enough water to barely cover the fruit.

   3.Bring to a boil over medium heat, then reduce to a simmer.

   4.Cook uncovered until pears are very soft and translucent (8–10 minutes).

   TIPDon't use too much water — the pears themselves release juice. Start with less and add a splash only if needed.
3. 3
   prep · ~1 min

   Drain the pears well.

   1.Pour the cooked pears into a colander.

   2.Let sit for 1 minute until all excess water drains away.
4. 4
   mix · ~2 min

   Mash the pears to a smooth consistency.

   1.Return the drained pears to the warm saucepan.

   2.Mash thoroughly with a potato masher or fork until nearly smooth.

   3.Stir in sugar (if using) and crushed cardamom.
5. 5
   saute · ~2 min

   Warm through with ghee and saffron.

   1.Add ghee and saffron strands (with their soaking water) to the mashed pears.

   2.Cook over low heat, stirring constantly, for 2 minutes.

   3.Continue until the ghee is fully absorbed and the mash looks glossy.

   TIPKeep the heat low — ghee can burn quickly and turn the mash bitter.
6. 6
   serve

   Serve warm or at room temperature.

   Spoon the mashed pear into small katoris or bowls. Serve as a light dessert, a spread for rotis, or a simple baby-friendly puree.

   TIPFor a firmer halwa-like texture, cook the mash for an extra 3–4 minutes until it pulls away from the sides of the pan.

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