INGREDIENTS:
- 2 chai tea bags
- 1 1/2 cups boiling water
- 1/3 cup honey
- 2 ripe but firm Bosc pears, peeled and cored from the bottom
- 1/2 cup heavy cream
- 1 teaspoon sugar
- 1/2 teaspoon ground cinnamon
INSTRUCTIONS:
Place the chai tea bags into a 3-quart pan and pour the boiling water over the top. Let the bags steep for 8-10 minutes. Remove the tea bags, squeezing them to release as much liquid as possible. Stir in the honey. Add the pears and add enough water to barely cover, then bring to a simmer.
Cook for 20-25 minutes, or until the pears are tender. Remove the pears with slotted spoon and set aside.Bring the poaching liquid to a rolling boil. Let boil until syrupy, about 20-30 minutes.To make the whipped cream, pour the heavy cream in a mixing bowl and add the sugar and cinnamon.
Beat with a whisk or hand mixer until soft peaks form.Place pears in a shallow dish or bowl. Spoon some of the warm poaching syrup over the pears and add a spoonful of cinnamon whipped cream on the side. Serve immediately.
(Source: https://ohmyveggies.com/chai-poached-pears/)
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