pears poached in lapsang tea and ginger
The pears are great with whipped cream mixed with finely grated orange zest and a couple of tablespoons of orange juice and they make a perfect make-ahead choice. You'll get compliments and smiles with this dessert.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 ( time does not include chilling )
Ingredients
- 2 - lapsang souchong tea bags
- 125 grams (4½oz) granulated sugar
- - juice of ½ lemon
- - juice of 1 orange
- 2 - broad strips of orange rind (with no white)
- 4 - thin slices ginger root
- 4 - blemish free fat pears, peeled, halved and cored
How To Make pears poached in lapsang tea and ginger
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Step 1Brew the tea bags in 1 litre (1¾ pints) of boiling water. Strain, discarding the tea bags, and pour into a saucepan large enough to take the pear halves in a single layer. Add the sugar, citrus juices, rind and ginger.
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Step 2Slowly bring to the boil, stirring to dissolve the sugar, then turn down the heat, add the pears and simmer until tender – push the point of a small sharp knife into the flesh to check.
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Step 3Lift out the pears with a slotted spoon and set them somewhere in a single layer. Leave to cool.
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Step 4Boil the poaching liquid and reduce to about 275ml (8fl oz). Leave to cool, then strain. Pour over the pears and chill well before serving.
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