One Bottle of Sauvignon Blanc (or Pinot Grigio or Pinot Gris)
1/4 cup of honey
10-15 saffron threads
2 cardamom pods
5 Bosc or Bartlett Pears cut into fours from top to bottom (for a nice presentation try to keep stem on one piece of the four)
Pinch of salt
1 cup of crushed pistachio
3 cups of Greek yogurt
Place warm water in a small bowl and set saffron threads in the warm water. Slush around to release the saffron flavor. Set aside for 30 minutes.
Peel pears and slice in half and then again in half. Remove pits with a melon baller. Set pears on the bottom of a pan. Open the bottle of wine, using entire contents, and pour over pears. Add saffron water and honey as well as cardamom pods and cover pears. If need be add water. Bring to a boil and then quickly lower to simmer. Poach pears for 30 minutes or until tender all the way through. Do not discard liquid.
Remove pears and set them aside in the fridge to cool. Meanwhile, continue to simmer liquid over medium heat until it is reduced to a thick syrup, measuring approximately ¼ cup to ½ cup. This will be used later as a reduced wine sauce.
Take Greek yogurt and spoon onto a serving dish.
Take chilled pears and push one side into a flat surface with the crushed pistachios. Place pear gently on top of Greek yogurt.
When ready to serve, drizzle reduced wine sauce over yogurt and pears.