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Pears gently poached in Earl Grey tea
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.
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.