Chai Tea Poached Pears
8
V
VEG
LF
GF
Portions: 8 pears
Preparation: 45 minutes
Cooking time: 65 minutes
To this day, still one of my favourite desserts to enjoy on a special occasion, taking into consideration the works it requires.
For a vegan version, use a can of regular coconut milk and whip the solid part of the milk instead of the whipping cream. You can find the recipe of this crunchy dark chocolate granola in our cookbook @meadowandland.
For a vegan version, use a can of regular coconut milk and whip the solid part of the milk instead of the whipping cream. You can find the recipe of this crunchy dark chocolate granola in our cookbook @meadowandland.
Chai Tea Poached Pears
8
V
VEG
LF
GF
Portions: 8 pears
Preparation: 45 minutes
Cooking time: 65 minutes
To this day, still one of my favourite desserts to enjoy on a special occasion, taking into consideration the works it requires.
For a vegan version, use a can of regular coconut milk and whip the solid part of the milk instead of the whipping cream. You can find the recipe of this crunchy dark chocolate granola in our cookbook @meadowandland.
For a vegan version, use a can of regular coconut milk and whip the solid part of the milk instead of the whipping cream. You can find the recipe of this crunchy dark chocolate granola in our cookbook @meadowandland.
Chai Tea Poached Pears
Ingredients
For the pears
7 cups (1,750 L) water
1 cup (250 ml) pure maple syrup
2 black tea bags
5 cloves
7 green cardamom pods
2 cinnamon sticks
½ nutmeg
6 black peppercorns
The juice of one lemon
8 firm Bosc pears, peleed
For the whipped cream
1 cup (250 ml) whipping cream (35 % m.f.)
3 teaspoons (15 ml) pears’ poaching syrup, reduced and cooled
7 cups (1,750 L) water
1 cup (250 ml) pure maple syrup
2 black tea bags
5 cloves
7 green cardamom pods
2 cinnamon sticks
½ nutmeg
6 black peppercorns
The juice of one lemon
8 firm Bosc pears, peleed
For the whipped cream
1 cup (250 ml) whipping cream (35 % m.f.)
3 teaspoons (15 ml) pears’ poaching syrup, reduced and cooled
Steps
Pears
1. In a large bowl, combine 3 cups (750 ml) of water with lemon juice and pears. Let stand.
2. In a large saucepan, bring 4 cups (1 L) of water and maple syrup to a boil. Reduce heat. Add the tea bags, cloves, cardamom, cinnamon, nutmeg and peppercorns.
3. Transfer the pears with lemon water in the sugary water saucepan. Bring to a boil and let simmer for 15 minutes over low heat.
4. Remove from the heat and let the pears cool completely in their liquid. Then, refrigerate for a minimum of 4 hours, up to 12 hours.
5. Strain the pears and refrigerate.
6. Bring the poaching liquid to a boil and reduce by half or until syrupy. It may take up to 45 minutes. Allow to cool and reserve.
Whipped cream
1. Whip the cream with the reduced syrup until peaks form.
Serve the pears on a bed of whipped cream with a drizzle of syrup, dark chocolate granola or simply chocolate shavings.
1. In a large bowl, combine 3 cups (750 ml) of water with lemon juice and pears. Let stand.
2. In a large saucepan, bring 4 cups (1 L) of water and maple syrup to a boil. Reduce heat. Add the tea bags, cloves, cardamom, cinnamon, nutmeg and peppercorns.
3. Transfer the pears with lemon water in the sugary water saucepan. Bring to a boil and let simmer for 15 minutes over low heat.
4. Remove from the heat and let the pears cool completely in their liquid. Then, refrigerate for a minimum of 4 hours, up to 12 hours.
5. Strain the pears and refrigerate.
6. Bring the poaching liquid to a boil and reduce by half or until syrupy. It may take up to 45 minutes. Allow to cool and reserve.
Whipped cream
1. Whip the cream with the reduced syrup until peaks form.
Serve the pears on a bed of whipped cream with a drizzle of syrup, dark chocolate granola or simply chocolate shavings.
