Pears Poached In Earl Grey Tea With Dried Fruit Food
SAFFRON-POACHED PEARS
Provided by Terry Noonan
Categories Desserts Jamie Magazine Fruit Christmas Dinner Party Dinner for two
Time 2h15m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the pears, leaving the stalk intact. Crush the cardamom pods.
- Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer and gently poach the pears for about 2 hours or until tender. Remove from the heat, allow to cool, then refrigerate overnight to steep.
- Before serving, remove the pears and set aside to bring to room temperature.
- Boil the syrup until reduced to a sticky glaze, about 250ml. Drizzle about 2 tablespoons of saffron glaze over the pears, then serve with ice cream or cream.
Nutrition Facts : Calories 339 calories, Fat 0.4 g fat, SaturatedFat 0.0 g saturated fat, Protein 1.1 g protein, Carbohydrate 82.5 g carbohydrate, Sugar 82.2 g sugar, Sodium - g salt, Fiber - g fibre
POACHED PEARS IN SPICED TEA
This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget
Provided by Good Food team
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 7
Steps:
- Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender - poke them with a skewer or the tip of a knife.
- Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.
Nutrition Facts : Calories 131 calories, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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- Make the jellies. Put the tea in an infuser or wrap in muslin, then put in a pan with the cinnamon stick, sugar, vanilla pod, citrus zests and 400ml cold water. Slowly heat until steaming – don’t let it boil. Leave on a low heat for 2 minutes, remove the muslin/tea, then turn off the heat and leave to infuse for 10 more minutes.
- While the jelly liquid infuses, soak the gelatine in cold water for 2 minutes, then squeeze out any excess water. Strain the jelly liquid (discard the flavourings), add the gelatine and whisk until melted. Heat gently if the gelatine doesn’t melt properly, still whisking, but don’t let it boil. Pour into lightly greased 80ml moulds (or 100ml ramekins), cool, then chill for about 3 hours until set.
- Meanwhile, make the ganache. Put the cream and tea leaves in a small pan, heat gently until steaming, then keep on a very low heat for 2 minutes (don’t boil) to infuse. Put the chocolate and sugar in a heatproof bowl, then strain the hot cream into it and set over a pan of hot but not simmering water on a medium-low heat (make sure the bowl doesn’t touch the water). Whisk until the chocolate and sugar have melted. Take off the heat and leave to cool until softly set – about 1-1½ hours.
- For the poached pears, put 1 litre water in a pan with the sugar and lemon zest, then bring to the boil. Turn off the heat and add the tea leaves in an infuser or wrapped in muslin. Infuse for 3 minutes – no longer or it will taste tannic. Peel the pears, leaving the stalks intact. Rub each pear gently with a tea towel to smooth the outside, then put in a pan just big enough to hold all 4.
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- In a medium sauce pan, combine the heavy cream, whole milk, 1/3 cup sugar, tea, vanilla beans and pod, and salt, and bring to a gentle simmer over medium heat. Use a wooden spoon to stir, dissolving the sugar, and bring the cream mixture to about 175 degrees (about 8 minutes). Turn off the heat, cover the pan, and allow the tea infused cream steep for 15 minutes.
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- In a large saucepan bring 3 cups of water to a boil. Add the 4 Earl Grey tea bags, remove from the heat and steep for 10 minutes. Remove the tea bags return the pot to the stove and heat over medium high heat. Add the sugar and stir until the sugar is dissolved. Add the pears, apricots, cloves, cinnamon sticks and star anise. Simmer for 6 to 10 minutes or until the pears are tender when pierced with a knife. Remove the pears and reserve. Add the cherries and bring the mixture to a boil. Reduce the heat to a simmer and simmer for approximately 15 minutes. Strain out the cloves, cinnamon and anise pods. Return the pears to the poaching liquid. If making ahead, place the pears and the poaching liquid in a covered container and refrigerate. Warm gently before serving.
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