Exact quantities, then the method.
Poaching pears in tea is an old, elegant trick, and the caramel tea here makes a lovely spiced syrup. Brew it strong, turn it into a light syrup with sugar, cinnamon and star anise, then poach whole peeled pears gently until tender.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Tea Poached Pears recipe. Canonical: https://teas.co.uk/recipes/black-tea/tea-poached-pears/
Cool them in the syrup so the flavour soaks in, reduce what is left to a drizzle, and serve warm or chilled. Serves four.
You'll need
- 3 tea bags of Dilmah Caramel Tea
- 500ml freshly drawn water at 100C, just off the boil
- 4 small ripe Conference pears, peeled, cored from the bottom, stems intact
- 80g caster sugar
- 1 cinnamon stick (about 7cm)
- 2 whole star anise
- 1 medium saucepan with lid (big enough to hold the four pears upright)
- 1 small saucer for covering the steep
- 4 small 150ml shallow dishes
Method
- Steep the three tea bags in 500ml water at 100C for five minutes covered with the saucer.
- Lift out the bags, pour the brew into the medium saucepan with the 80g caster sugar, the cinnamon stick and the two star anise.
- Bring to a slow gentle simmer over medium heat, stirring to dissolve the sugar.
- Stand the four peeled pears upright in the simmering syrup. Lid on.
- Simmer gently for twenty-five minutes, turning the pears once at the halfway mark, until just tender to a skewer.
- Cool the pears in the syrup for ten minutes.
- Lift the pears into the four small dishes. Reduce the remaining syrup over medium heat for five minutes until lightly thickened.
- Drizzle a small spoonful of reduced syrup over each pear, serve warm or chilled.
- Lay a circle of baking paper over the pears to keep them submerged so they poach evenly.
The tea it is made with, and what to make next.
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Brewed with: Dilmah Caramel Tea, 20 Tea Bags 30g
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