Poached pears in cinnamon tea

In this post, we share the recipe of a light yet very tasty dessert: our Poached Pears with Pu Erh Cinnamon Roll. 

This is a lovely way to use (over-)ripe pears … or simply to have a treat full of flavour and vitamins! 

Poached pears are among our favourite pear recipes, especially if the recipe includes cinnamon, a sweet and heartwarming spice that makes it just irresistible. 

In our own particular recipe of poached pears, we use our Red Tea (Pu Erh) Cinnamon Roll.

Pu Erh Cinnamon Roll is not just a delicious blend of tea, cinnamon, cocoa and a hint of apple. 

It also lends itself to a variety of pastry and other sweet recipes. 

Pu Erh Tea is a specially fermented tea well known for its diuretic, cleansing, and digestive properties, particularly suitable for people having a sensitive stomach. 

Its low content in tannins and especially in caffeine makes it a perfect option for the whole family. 

The Poached Pears with Pu Erh Cinnamon Roll are just perfect to look after ourselves!

Poached Pears in Red Tea (Pu Erh) Cinnamon Roll

INGREDIENTS

• 6gr Pu Erh Cinnamon Roll

• ½ liter of water

• 1 cinnamon sticks

• 2 pears

• 450 ml liquid cream

• 1 gr ground cinnamon

• 100 gr sugar

METHOD

1. Heat ½ liter of water, just below boiling point (95C), add the Pu Erh Cinnamon Roll and let it steep for 5 minutes. Allow to cool.

2. In a saucepan, heat 150 ml of liquid cream with the cinnamon stick until boiling point. Remove from heat and mix with the cooled tea.

3. Place the sugar into a medium-sized saucepan and gently stirs until it melts. When the caramel is fully liquid, remove from heat and pour in the mixture of liquid cream and tea.

4. Peel the pears and cut into quarters.

Combine the pears to the mixture over medium heat for about one hour, until the pears are tender and the liquid has thickened.

Remove the cinnamon stick before the pears are completely cooked.

5. Remove the pears from the liquid and allow to cool. In the meantime, whip the remaining cream (300 ml) together with the ground cinnamon.

6. Place the pears and the cream in fridge for a couple of hours.

Serve in large cups or ramekins, top the pears with whipped cream and decorate with small cinnamon sticks or mint leaves.