My obsession with chai has continued in the form of these special chai poached pears!
Chai has now been turned into one of your favourites, poached pears! So simple yet one of the yummiest dishes you can enjoy. What do you classify poached pears as? A dessert? Or a breakfast/brunch item? Let’s go with both!!
I guess you haven’t completely witnessed my obsession with chai but just to let you know, I’ve been having a cup of chai tea or latte each morning and afternoon, every.single.day. Oh my!
So what better way to incorporate chai than to submerge some beautiful pears in the steeping liquid? Can’t get any better than that can we?? Oh wait, we can! The loose leaf chai I’m lucky to use is from West End Tea Co. and since I’m still fairly new to the world of chai, this company is making all my chai dreams come true. Thank you.
So let’s get onto just how simple these chai poached pears really are. They look fancy but all you got to do is steep the loose leaf chai into a few cups of water and then plop your peeled pears into the infused water and gently simmer them for around 20-25 minutes until they are tender and soft, are you drooling yet? You then drizzle all that golden maple syrup over your glorious poached pears and don’t forget about those candied hazelnuts, if you dare… 😉
Of course I’ll have more chai recipes coming your way in the near future because I don’t think I’ll stop drinking chai anytime soon! Do you guys have any suggestions or favourite recipes that you have used chai in?? Enjoy!
- Poached Pears
- 3 - 4 cups filtered water*
- 4 tsp Spiced Vanilla Chai from West End Tea Co, or any loose leaf chai
- 2-3 ripe Bosc pears, peeled
- Optional: Candied Hazelnuts
- 3-5 hazelnuts, skins on
- ½ cup caster sugar
- 2 Tbsp water
- Maple syrup, to serve
- Ice-cream or whipped cream, to serve
- Poached Pears
- Pour water into a medium/large pot.
- Whisk through loose leaf chai. Bring water to a boil, whisking occasionally.
- Once boiling, reduce heat to a gentle simmer.Add pears into the water, they should be completely covered, if not, add more boiling water.
- Poach pears, uncovered for 20-25 minutes or until tender and soft.
- If making candied hazelnuts, follow the below recipe when pears have 10 minutes poaching time remaining.
- Once pears are tender, remove them with a slotted spoon.
- Place them in serving bowls.
- Drizzle a little of the poaching liquid over pears.
- Drizzle over maple syrup and serve with candied hazelnuts and your choice of ice-cream or whipped cream.
- Candied Hazelnuts
- Using long wooden skewers, thread each hazelnut onto the tips of the skewers, set aside.
- Place a large cutting board along the edge of a countertop.
- Cut a large piece of parchment paper and place on the floor next to the edge of the cutting board.
- Stir water and sugar together in saucepan over low heat until sugar has completely dissolved.
- Turn heat to high and bring to a boil. Taking a pastry brush and water, gently brush down the sides of the saucepan to dissolve any sugar crystals.
- Making sure to not burn the toffee, cook until it is a golden amber colour. This will take a few minutes.
- Take off the heat as toffee will continue to colour due to the residual heat left in the pan.
- Let stand until slightly cooled, about 3-5 minutes.
- Dip 1 skewered hazelnut into toffee, completely coating, let excess toffee drip back into the pan. When the dripping becomes thin, place the skewer underneath the cutting board, making sure it’s secure. Let it drip over the edge onto the parchment paper. Repeat with remaining hazelnuts.
- Let hazelnuts stand for 5 minutes until toffee has hardened.
- Taking scissors, cut toffee strings to desired size.
- Carefully remove skewers quickly buy holding the hazelnut and pulling the skewer out.
*Depending on the size of your pot you will be poaching your pears in, add enough water to just barely cover the pears.