Pears gently poached in Earl Grey tea

Servings: 4–6 Time: 35–40 min

In this luxurious dessert, the sweetness of the pears plays beautifully against the pleasing bitterness of the tea. The mascarpone and crème fraiche add a lovely richness.

Step by step:

1. Peel the pears with a potato peeler and cut lengthwise into slices approximately 2 cm thick (you should have about 4 slices).
2. Put the tea bags in a 1½– to 2–litre pot and add 6 dl of water and the sugar. Bring to a boil; then remove from the heat and let steep for 4 minutes.
3. Remove the tea bags. Place the pot back on the stove and bring to a slow simmer over medium heat. Add the pear and cover the pot with a lid. Let simmer slowly for 15–20 minutes.
4. Blend together the mascarpone and crème fraiche. When the pears are tender, remove them from the pot. Top each with a dollop of the mascarpone and crème fraiche, a generous spoonful of the poaching liquid and a drizzle of honey. Sprinkle with chopped pistachios. Serve the pear slices warm.
   
   

Note: For an indulgent breakfast treat, allow leftover pears to cool, then place them in a jar and store in the refrigerator overnight. Enjoy in the morning with yoghurt and granola.