Rooibos Chai Poached Pears
Lightly spiced and satisfyingly sweet, these pears are a delicious way to finish an evening, accompanied by vegan ice cream or serve with buckwheat pancakes for a weekend brunch.
1 litre water
1 ½ cups coconut sugar
2 tbsp S+I Rooibos Chai Tea (tied in an organic muslin cloth)
1 cinnamon stick
3 cardamom pods, crushed
4 medium Beurre Bosc pears, peeled
Place the water, sugar, muslin-tied tea, cinnamon and cardamom in a medium saucepan over high heat and bring to the boil. Remove the tea and add the pears. Cover with a piece of non-stick baking paper and top with a small plate or lid to weigh down the pears. Reduce the heat to medium and simmer for 35 to 40 minutes or until the pears are soft. Carefully remove the pears from the syrup, increase the heat to high and cook for 20 to 25 minutes or until thickened slightly. Spoon the syrup over the pears to serve. Serves 4.
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