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Chai Poached Pears with cinnamon cream

courtesy Schooner Mary Day Chai poached pears served aboard Schooner Mary Day.


(makes 2 servings)

• 2 chai tea bags
• 1 1/2 c boiling water
• 1/3 c honey
• 2 ripe firm pears (Bosc preferred), peeled

• 1/2 c heavy cream
• 1 tsp white sugar
• 1/2 tsp cinnamon

Step 1: Extracting Chai Spices

Using a 3 quart sauce pan, pour boiling water over the chai bags and let steep for approx. 10 minutes. • Before removing the tea bags, squeeze them to release all the liquid and spices.

Step 2: Poaching the Pears
Stir in the honey and add pears (already peeled). Add just enough water to barely cover the pears and bring to a simmer. • Cook for approximately 25 minutes until the pears are tender. Remove the pears and set aside.

Step 3: Cooking down the syrup

Bring the poaching liquid to a rapid, rolling boil. Continue to boil until the liquid turns syrupy, approx. 30 minutes.

Patience! It will turn and is well worth the wait. Stir occasionally to keep from burning.

Step 4: Whipping cream

Pour the heavy cream into a mixing bowl and add the cinnamon and sugar. Whip the cream mix until peaks form. Again, patience is needed but it’s well worth the effort!

Step 5: Euphoria!

It’s all about presentation from here! We’re serving a lot of people. We like to cut the pears in half and display them in the bowl with a dollop of cinnamon cream on top or to the side, and drizzle, drizzle, drizzle the syrup so there is plenty to dip the pear and cream in!

Category: Food and Recipes

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