Tea Poached Pears

teas.co.uk · 40 min · Serves 4

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

1. Steep the three tea bags in 500ml water at 100C for five minutes covered with the saucer.
2. Lift out the bags, pour the brew into the medium saucepan with the 80g caster sugar, the cinnamon stick and the two star anise.
3. Bring to a slow gentle simmer over medium heat, stirring to dissolve the sugar.
4. Stand the four peeled pears upright in the simmering syrup. Lid on.
5. Simmer gently for twenty five minutes, turning the pears once at the halfway mark, until just tender to a skewer.
6. Cool the pears in the syrup for ten minutes.
7. Lift the pears into the four small dishes. Reduce the remaining syrup over medium heat for five minutes until lightly thickened.
8. Drizzle a small spoonful of reduced syrup over each pear, serve warm or chilled.
9. Lay a circle of baking paper over the pears to keep them submerged so they poach evenly.

Recipe: https://teas.co.uk/recipes/black tea/tea poached pears/