Name: Tea Poached Pears
Total time: 40 min
Yield: Serves 4
Cuisine: British
Ingredients: 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

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.

⏱ 40 min 🍽 Serves 4 📊 Easy 📚 Black Tea Recipes

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.

What you'll end up with: Four tender, glossy poached pears, gently spiced and amber from the tea syrup, with a little reduced syrup spooned over. Lovely warm or cold, with cream or on their own.

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🛒 Made with this tea

Dilmah Caramel Tea, 20 Tea Bags 30g£6.00