RECIPE: Bonfire Toffee Tea Poached Pears

by - October 20, 2015

Poached pears are an incredible carrier for flavour, normally wine or spices added to the poaching liquid. But something totally different would be to cook the pears in tea and you could try an unusual tea like this Bonfire Toffee from Bluebird Tea Co. (use a real blend like this, not a tea bag of any kind). The caramel, apple, toasted cinnamon and smoke from this tea really makes this a perfect autumnal dessert. I also loved the vibrant, firework spark flecks of safflower in it too.

You can serve it with ice cream, cream or best, a sweetened marscapone. The best thing is that as the dairy mixes with the served poaching liquid, you get a proper milky cup of tea in the bottom of the bowl too!

Serves 4

15g of loose tea leaf blend (I used Bonfire Toffee from Bluebird Tea Co.)
1ltr of boiled water
1tbs honey
4 ripe but firm pears, such as Conference or Sweet William, peeled with stems left attached and the base cut flat so they sit upright.
To serve: Marsapone cheese sweetened with a little sugar, vanilla ice cream or pouring cream.

Put tea and boiled water into a saucepan (big enough to later hold the four pears reasonably snugly). Allow the tea to brew for 15 minutes.

Add the pears to the pan, submerging completely, and heat over a medium flame until the tea begins to simmer. Continue to simmer for 15 minutes. 

Remove from the heat and allow the pears to cool in the tea. Remove the pears and strain the poaching liquid.

Serve warm or at room temperature with a few spoons of the strained poaching liquid plus your choice of sweetened marscapone, ice cream or pouring cream.

I was sent the tea to create a recipe with.

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