Poached pears that are infused with the bergamot scent of early grey and vanilla are the most delicious and decadent treat. Every time I make these I wonder why I don't make them more often. Once stored in the fridge they can be served for breakfast, snacks or dessert. Serve the pears with a little yogurt or whipped cream and some toasted pecans or granola and you have a s.
Makes 2 500ml containers
1kg small pears, peeled, cored and quartered
4 cups water
2 cups granulated sugar
¼ tsp salt
4 Earl grey tea bags
1 cinnamon stick, broken in half
1 tsp vanilla bean paste
Place a large pot over medium heat and add the water, sugar and salt to the pot and stir. Bring to a simmer and add the Earl grey tea bags, cinnamon stick and pears. Bring the water back up to a gently simmer and cook the pears for 2min.
Remove the pears from the heat and stir in the vanilla. Let the pears cool in the liquid for 20min.
Remove the tea bags and cinnamon sticks.
Carefully add pears to 2 500ml mason jars and top with poaching liquid. Screw on the lid and store in the fridge for up to 2 weeks.
TIP: Add remaining poaching liquid to a small pan and gently simmer to reduce by half. Store in a sealed container in the fridge and use on ice cream or yogurt.