Chai Poached Apricots And Plums Recipes

CHAI-POACHED APRICOTS AND PLUMS

Chai-Poached Apricots and Plums image

More elegant than jam but just as handy, this compote goes with almost everything.

Categories Tea Dessert Poach Quick & Easy Apricot Plum Vanilla Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

Ingredients

3/4 cup sugar
1/2 vanilla bean
6 oz dried Angelino plums* (1 1/4 cups)
6 oz dried California apricots** (1 1/4 cups)
2 chai tea bags

Steps:

Combine sugar and 3 cups water in a 3- to 4-quart saucepan. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pan, then add pod. Bring mixture to a boil, stirring occasionally until sugar is dissolved.
Add plums and simmer, uncovered, 3 minutes. Add apricots and tea bags and return to a simmer. Cook fruit, gently stirring once or twice, 5 minutes, then remove from heat.
Allow tea bags to steep with fruit in syrup 15 minutes (fruit will continue to soften as it steeps), then remove bags, gently squeezing liquid from them into syrup. Transfer compote to a bowl or jar and cool, gently stirring occasionally.
*Available at nutsonline.com.
**Available at apricot-farm.com.

CHAI-POACHED PEARS WITH SPICY ORANGE SAUCE AND HOMEMADE GRANOLA

Chai-Poached Pears with Spicy Orange Sauce and Homemade Granola image

This spicy fall recipe is perfect for the changing weather. It is easily dressed up or dressed down depending on the occasion. It makes for an amazing dinner party dessert but it is also great the next day for a breakfast parfait or just as a snack as a if you pull back on the spicy honey toping and alternate the poached pears, granola, and coconut yogurt.

Provided by Happy as a Yam

Categories Pear Desserts

Time 1h25m

Yield 16

Number Of Ingredients 23

Ingredients

½ cup brown sugar
3 tablespoons honey
1 orange, zested and juiced
3 whole cloves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch chili flakes
1 pinch salt
1 cup walnuts, divided
¾ cup pecans, divided
½ cup brown sugar
1 ½ teaspoons ground cinnamon
1 pinch salt
2 tablespoons coconut oil
2 cups rolled oats
½ cup honey
2 teaspoons vanilla extract
8 cups water
8 chai tea bags
¼ cup brown sugar
8 large Bosc pears - peeled, halved and cored
8 cups coconut yogurt
1 tablespoon orange zest, or to taste

Steps:

Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.

Nutrition Facts : Calories 395 calories, Carbohydrate 66.6 g, Fat 15.8 g, Fiber 8.6 g, Protein 3.5 g, SaturatedFat 6.4 g, Sodium 36.4 mg, Sugar 39.5 g

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