Pears Poached In Earl Grey Tea With Dried Fruit Recipes

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PEARS POACHED IN EARL GREY TEA WITH DRIED FRUIT



Pears Poached in Earl Grey Tea with Dried Fruit image

The tea adds an elegant complexity to the sauce for the pears, dried apricots, and cherries. Using dried tart cherries instead of Bing cherries helps balance the sweetness.

Categories     Desserts     Dessert     Desserts Dessert

Yield 4

Number Of Ingredients 7

2 cups water
2 Earl Grey tea bags
1/2 cup sugar
2 large firm but ripe Bosc pears (about 12 ounces), peeled, halved lengthwise, cored
8 dried apricot halves
4 whole cloves
1/4 cup dried tart cherries

Steps:

  • Bring 2 cups water to boil in medium saucepan. Add tea bags. Remove from heat. Cover and let steep 10 minutes. Discard tea bags.
  • Add sugar to tea and stir over medium heat until dissolved. Add pears, apricots, and cloves. (Tip: Put cloves in a tea ball.)
  • Cover and simmer until pears are just tender, about 8 minutes. Add cherries and simmer 1 minute. Using slotted spoon, transfer pears, apricots, and cherries to bowl.
  • Boil syrup in saucepan until reduced to 3/4 cup, about 5 minutes. Pour syrup over fruit. Chill until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
  • Divide fruit and syrup among 4 bowls and serve.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

POACHED PEARS IN SPICED TEA



Poached pears in spiced tea image

This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget

Provided by Good Food team

Categories     Dessert, Dinner

Time 25m

Number Of Ingredients 7

50g golden caster sugar
1 tbsp clear honey
1 tbsp redcurrant or cranberry jelly
2 spiced fruit tea bags (Pukka's 'revitalise' is good, or apple & cinnamon)
4 firm pears , peeled, halved and core scooped out with a spoon
handful fresh cranberries
yogurt or sweetened crème fraîche with a little orange juice or zest, to serve

Steps:

  • Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender - poke them with a skewer or the tip of a knife.
  • Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.

Nutrition Facts : Calories 131 calories, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

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