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Time for tea and sweet pears

To most of us, tea is calm and soothing – something to drink when we want to pause and reflect. But it can be so much more. Like the secret to success in this tasty dessert, where pleasingly bitter Earl Grey tea meets sweet pears.

Rustic, wooden table top with a serving of pear-and-dairy-based dessert on a plate; a fork and a cup of tea on the side.
Rustic, wooden table top with a serving of pear-and-dairy-based dessert on a plate; a fork and a cup of tea on the side.
Cinnamon roll and tea in glass cup on small tray, in turn placed on a section of marble countertop; packet of tea on the side.

Pears gently poached in Earl Grey tea

SERVINGS: 4–6 TIME: 35–40 min

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.

INGREDIENTS:

3 pears (such as Anjou
or Conference)

3 bags EGENTID Earl Grey tea

3 tbsp. sugar

100 ml mascarpone

100 ml crème fraiche

4 tbsp. pistachios, chopped fine
Honey

STEP BY STEP:

  1. Peel the pears with a potato peeler and cut lengthwise into slices approximately 2 cm thick (you should have about 4 slices).
  2. Put the tea bags in a 1½– to 2– quart pot and add 2 cups of water and the sugar. Bring to a boil; then remove from the heat and let steep for 4 minutes.
  3. 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 simmer slowly for 15–20 minutes.
  4. 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, place in a jar and store in the refrigerator overnight. Enjoy in the morning with yogurt and granola.