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Pears Poached in Tea and Spices


My daughter brought home some pears the other day and they were so juicy and good. I thought of this recipe and wanted to share it with you. I love pears.!! I have two oriental pear trees in my back yard, but the birds and squirrels usually get them before I do.


Use firm pears such as Bartlett and poach until they are soft and scoopable. The longer they cook in the syrup the stickier and more concentrated the syrup will be.


Serves 4-6

3 Chamomile Vanilla tea bags

6 cloves

4 cardamom pods

1 cinnamon stick

vanilla

4 chucks of pared unwaxed lemon peel

1 c sugar

6 small Bartlett pears, peeled

vanilla yogurt to server, optional


Put the tea bags, cloves, cardamom, cinnamon, lemon peel, and 1 2/3 c water in a deep medium saucepan and bring to a boil. Reduce heat add sugar and splash of vanilla and heat gently until sugar is dissolved. Add the pears so that they are sitting snugly-they should be just covered with liquid. Add more water if necessary. Cover with a lid and cook over very low heat for 15-20 minutes, depending upon the size of the pears.

Transfer the pears to a serving dish and cover to keep warm. Return the pan to the burner over high heat and boil the syrup for 20 minutes or until syrupy. You should be left with a scant cup. Pour over the pears and serve with a dollop of vanilla yogurt if using.


My mouth is watering!

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