Tea-Poached Pears with Honey

Bosc pears really are the best for this, being rather firm. You can use other pears if you like but they should still be on the hard side, although they should be approaching ripeness. These are quite simple - although you must watch them at the end (ahem!) - and I think a lovely light but elegant finish to a meal. Maybe pass some blue cheese and crackers with them if your dinner was light.

2 servings
1 hour - 10 minutes prep time


2 large bosc pears

2 cups strong brewed black tea
1/4 cup honey
4 pods green cardamom
1 or 2 pieces star anise

Peel the pears, leaving on the stems. Cut the cores out from the bottom, as much as you can; the vegetable peeler should be the best tool for that.

Place the pears in a fairly snug pot with the remaining ingredients, and simmer them for 30 minutes to an hour, until the pears are just barely tender and the liquid has been reduced to a thick sauce or glaze. I can't be more precise; it depends on the size and ripeness of your pears, and your stove.

Turn the pears regularly as they cook, and watch the sauce closely at the end. Once it has boiled down and is very thick, it will burn quite easily. I took my eyes off mine for about 30 seconds and they got more caramelized than I wanted them, although they were okay. Aim for something a tad lighter in colour than what you see in the picture!

Serve the pears warm or at room temperature, with the sauce poured over them. Custard or ice cream? Why not? (Well not if you are having the blue cheese.)