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Tea-poached pears

This recipe creates elegant tea-poached pears, infused with warm spices from fruit tea, sweetened with honey and sugar, and brightened with redcurrant jelly. Pears are gently simmered until tender, then served with fresh cranberries and a creamy accompaniment like yogurt or crème fraîche. It's a light yet sophisticated dessert, perfect for any occasion.
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Servings: 4 people
Course: lunch/dinner
Cuisine: british
Calories: 750.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 50 g golden caster sugar
  • 1 tbsp clear honey
  • 1 tbsp redcurrant or cranberry jelly
  • 2 spiced fruit tea bags Pukka's 'revitalise' is good, or apple & cinnamon
  • 4 firm pears peeled, halved and core scooped out with a spoon
  • handful fresh cranberries
  • yogurt or sweetened crème fraîche with a little orange juice or zest to serve

Equipment

  • 1 Medium Saucepan For poaching the pears
  • 1 Vegetable Peeler For peeling the pears
  • 1 Small Spoon For coring the pear halves
  • 1 Slotted Spoon For gently removing pears from the hot liquid
  • 1 Measuring Spoons For ingredients like honey and jelly

Method
 

  1. In a medium saucepan, combine the golden caster sugar, clear honey, redcurrant or cranberry jelly, and about 400-500ml of water.
  2. Add the two spiced fruit tea bags to the saucepan. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and jelly are dissolved.
  3. While the liquid heats, prepare the pears: carefully peel each pear, halve them lengthwise, and use a small spoon to scoop out the cores.
  4. Gently place the prepared pear halves into the simmering tea-infused liquid, ensuring they are mostly submerged.
  5. Reduce the heat to low and poach the pears for 10-20 minutes, or until they are tender when pierced with a knife but still hold their shape.
  6. Carefully remove the poached pears from the liquid with a slotted spoon and set them aside.
  7. If desired, increase the heat under the poaching liquid and simmer it vigorously for 5-10 minutes, or until it has reduced to a syrupy consistency. Remove the tea bags.
  8. In a separate bowl, mix the yogurt or sweetened crème fraîche with a little orange juice or zest for the accompaniment.
  9. To serve, arrange two pear halves per plate. Drizzle generously with the warm, reduced tea syrup.
  10. Garnish with a handful of fresh cranberries and a dollop of the prepared yogurt or crème fraîche. Serve warm or chilled.

Notes

For perfect poached pears, select firm varieties like Bosc or Anjou; avoid overly ripe ones to prevent mushiness. The spiced fruit tea is paramount for flavor; don't hesitate to experiment with different blends to find your favorite. After poaching, consider reducing the tea syrup significantly until it’s thick and glossy; this creates an intensely flavored sauce perfect for drizzling. This reduction process concentrates the flavors and enhances the dish's overall richness. Always taste and adjust the sweetness of your poaching liquid. For an elegant presentation, fan the pear halves on the plate and generously spoon over the reduced syrup. A sprinkle of fresh cranberries adds a pop of color and tartness, beautifully complementing the creamy accompaniment.