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 gourmet delicacy.
Makes 2 500ml containers
1kg small pears, peeled, cored and cut in half
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. Turn the heat down to low and let the pears warm gently for 5min.
Stir in the vanilla bean paste and turn off the heat. Let the pears sit and cool slightly, for about 15min.
Remove the tea bags and cinnamon sticks.
Carefully add the pears to 2 500ml mason jars and top with 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.