Chai poached pears

Sunday Tasmanian - Tassie Living - - TASTE -

1 litre wa­ter 1 ½ cups ( 330g) caster sugar 2 chai tea bags 1 cin­na­mon stick 3 car­damom pods, crushed 4 medium beurre bosc pears, peeled Place the wa­ter, sugar, tea bags, cin­na­mon and car­damom in a medium saucepan over high heat and bring to the boil. Re­move the tea bags 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- 40 min­utes or un­til the pears are soft. Care­fully re­move the pears from the syrup, in­crease the heat to high and cook for 20- 25 min­utes, or un­til thick­ened slightly. Spoon the syrup over the pears to serve+. Serves 4.

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