Servings: 4–6 Time: 35–40 min
3 pears (such as Anjou or Conference)
3 bags EGENTID Earl Grey tea
3 tbsp sugar
1 dl mascarpone
1 dl crème fraiche
4 tbsp pistachios, finely chopped
Step by step:
- Peel the pears with a potato peeler and cut lengthwise into slices approximately 2 cm thick (you should have about 4 slices).
- Put the tea bags in a 11⁄2– 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.
- 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 it simmer slowly for 15–20 minutes.
- 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.