Ingredients
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2
-
2
-
1 1/2
-
2
-
1
-
2
-
4
-
4
-
-
-
-
-
-
-
Directions
Tea Poached Asian Pears,Chef Picher Ong’s dessert from O Magazine. “Asian pears simmered in wine-spiked, cinnamon-infused black tea”. Very simple to do.,Asian pears are just about the only pears I can find this time of year, so I knew I had to try this recipe. The wine and tea syrup is delightfullly spiced. I made this early this morning and served chilled – very good that way and refreshing.,Just delightful! Wine and tea – two of my favorite drinks. They blend beautifully with spices to make these pears absolutely delectable. This is a very easy, very elegant and delicious recipe. Thanks for posting!
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Steps
|
1
Done
|
Preheat Oven to 275 Degrees F. in a Large Oven-Safe Saucepan, Bring Sugar and 3 Cups Water to a Boil Over Medium Heat; Cook, Stirring Occasionally, Until Sugar Is Dissolved, About 5 Minutes. Add Wine, Ginger, Cinnamon, Allspice, Tea Leaves, and Orange Zest; Bring to a Boil Again. Add Pears, Remove from Heat, and Cover; Transfer to Oven. |
|
2
Done
|
Bake Pears 1 1/2 Hours, Turning Every Half Hour Until Tender but Still Crisp. |
|
3
Done
|
Remove from Oven; Let Stand Until Cool Enough to Handle. Serve Warm in Cooking Liquid. |
