Tea Poached Pears Recipe

[Guest guest]

PEARS POACHED IN EARL GREY TEA WITH DRIED FRUIT

 

 

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.

 

 

 

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*

 

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. Cover

and simmer until pears are just tender, about 5 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.

*Dried tart cherries are available at specialty foods stores, natural foods

stores, and some supermarkets.

 

Per serving: calories, 181; total fat, 0; saturated fat, 0; cholesterol, 0;

fiber, 2 g

 

 

Makes 4 servings.

Bon Appétit

 

January 2004