Exact quantities, then the method.
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.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tropical Sun Fennel, 20 Tea Bags 30g
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