A luscious winter dessert that uses mulled tea to create the poaching liquid and sauce. Filled with fruits, berries and spices our mulling teas take simple fresh or dried fruits and turn them into fabulous holiday desserts!
Spiced Poached Pears
Sweeten to taste with:
• 2 heaped tablespoons of honey or maple syrup
• 2 heaped tablespoons brown sugar
• Pinch of salt
Optional but recommended:
• If using Spiced Merlot Wine Tea – add 1/2 cup red wine
• If using Mulled Cranberry Spice Tea – add 1/2 cup of brandy or spirits of choice
• Cinnamon scented whipped cream
• Mint leaves
• Steep your choice of tea in 2 cups of freshly boiled water for 5 minutes
• Strain into medium size saucepot large enough to hold pears
• Add wine or spirits if using and bring poaching liquid just to the boil
• Reduce heat to a gentle simmer and add in pears
• Cover with a round of parchment paper to keep pears submerged in liquid while poaching, then cover pot with lid
• Simmer until pears are just tender approximately 15 minutes, depending on size of pears
• Remove pears with a slotted spoon and set aside to cool
• Reduce poaching liquid by half
• When ready to serve: Place pears on a plate or in a dessert bowl – garnish with a dollop of whipped cream and mint leaves. Sauce can be spooned onto plate first or drizzled over top of pears.
Makes 3-4 servings
Mulling tea can be used to poach dried winter fruits (plums, cherries, figs) into luscious desserts.
• Replace pears in recipe above with dried fruits
• Simmer until fruit is plump and tender
• Cool in poaching liquid
• Serve fruit and sauce chilled in dessert bowls
• Top a dollop of freshly whipped vanilla scented cream and a pinch of cinnamon. Heavenly!
More delicious tea and spirits combos:
Earl Grey Tea and Brandy
Partridge in a Pear-TEA and Pear Liqueur
Holiday Chocolate Orange Spice and Grand Marnier
Oh Christmas-TEA and Whiskey
Santa’s Peppermint Chai and Baileys