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Masala chai poached pears
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6 cardamom pods, cracked
2 slices fresh root ginger
1 cinnamon stick
1 tsp fennel seeds
100g golden caster sugar
2 tbsp darjeeling loose leaf tea
4 comice, green williams or conference pears
1 Put the cardamom, ginger, cinnamon, fennel seeds, sugar and tea leaves in a medium saucepan with 1 litre just-boiled water; bring back to a simmer.
2 Peel the pears, add to the pan (topping up with more hot water, if needed, to cover) and simmer gently for 15-20 minutes, until tender. Leave to cool in the liquid for 30 minutes, then remove the pears and set aside. Pour the liquid through a sieve, discard the aromatics, and return to the pan. Bring to a boil and reduce until lightly syrupy. Serve the pears warm or chilled, with a little of the chai liquid poured over and vanilla ice cream on the side, if liked. SF
This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in October 2016.