Poaching pears in a strong brew of Tropical Sun Fennel is a quiet, clever pudding: the sweet aniseed scents the syrup and soaks gently into the fruit, for a light dessert with a grown-up edge and no heaviness at all. Serve them warm or chilled with the syrup spooned over.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Poached Pears in Fennel Tea (Tropical Sun) recipe. Canonical: https://teas.co.uk/recipes/Biscuits/poached-pears-in-fennel-tea-tropical-sun/
You'll need
- 4 tea bags of Tropical Sun Fennel
- 600ml freshly boiled water (100C)
- 4 firm pears, peeled with stalks left on
- 100g caster sugar
- 1 strip of lemon peel
- Greek yoghurt or cream, to serve
Method
- Steep the 4 fennel bags in the boiled water for 5 minutes to make a strong brew, then lift them out.
- Pour the fennel tea into a deep pan, add the sugar and lemon peel and warm gently until the sugar dissolves.
- Sit the peeled pears in the pan, cover and simmer gently for about 25 minutes, turning now and then, until tender.
- Lift out the pears, then boil the syrup for a few minutes to reduce and thicken slightly.
- Serve the pears warm or chilled with the fennel syrup spooned over and a little yoghurt or cream.
- Conference pears hold their shape better than Williams during poaching; use Conference if you want neat, tall pear shapes in the bowl.
Want the background, not just the brew?
Brewed with: Tropical Sun Fennel, 20 Tea Bags 30g
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