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Prep time
30 minutes
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Cook time
1 hour
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Serves
6
Author Notes
Poached pears are one of the easiest and most delicious desserts you can make, and the perfect way to celebrate what I believe to be an underrated fruit. The flavor combinations are endless, but for this recipe I’m opting for white tea as the base of the poaching liquid. The pears are great on their own, or even chopped up and added into other desserts. They do pair particularly well with this super flavorful Almond Crème Anglaise, the classic French dessert sauce amped up with toasted almond flavor. Optionally, for presentation, feel free to trim the bottom of the pears so they have a flat surface to stand on. This will make for a more dramatic presentation. —Noah Tanen
Ingredients
- White Tea Poached Pears
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3 tablespoons
loose leaf white tea, or about 6 teabags
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6
pears (Bosc, Anjou, or Bartlett)
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1 cup
sugar
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6 cups
boiling water
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outer peel of 1 orange, removed in strips with a vegetable peeler
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1 tablespoon
vanilla bean paste
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salt to taste
- Almond Crème Anglaise
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1 cup
almonds, chopped
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1 1/2 cups
whole milk
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4
egg yolk
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1/3 cup
granulated sugar
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1 tablespoon
amaretto
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salt to taste
Directions
- White Tea Poached Pears
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Add the white tea to a large, heatproof bowl and pour over the boiling water. Let steep for 3-5 minutes. Strain and reserve.
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Meanwhile, add the sugar, orange peel, vanilla bean paste, and pinch of salt to a lidded heavy bottomed pot or dutch oven. Pour in the reserved white tea and stir to combine. Set the pot over medium heat and let come to a simmer, allowing the sugar to dissolve.
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Peel the pears but leave them whole otherwise. Turn the heat down to medium-low and add in the pears. Let simmer, covered, for about an hour or until the pears are tender. Remove and serve immediately with an extra drizzle of the pear poaching liquid and Almond Crème Anglaise (recipe below).
- Almond Crème Anglaise
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Spread the chopped almonds onto a sheet tray and set into a preheated 350°F for 10 minutes or until nicely toasted and fragrant.
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Meanwhile, add the milk to a medium sauce pan and bring to a bare simmer. Add the toasted almonds and stir to combine. Turn off the what, cover and let rest for 20-30 minutes, or until the milk is deeply infused with toasted almond flavor. Strain the infused milk into a clean sauce span and set back over medium-low heat until back at a bare simmer.
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In a separate bowl, whisk together the egg yolk and granulated sugar until combined. Slowly stream in the hot milk, whisking constantly. This is called tempering the egg yolks. Add the entire mixture back into the sauce pan and cook, stirring constantly until the crème anglaise reaches between 170-175°F or appears slightly thickened. Turn off the heat and add in the amaretto, followed by a pinch of salt to taste. Stir to combine and immediately strain into a separate bowl. Pour over or around the White Tea Poached Pears.
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