a journal of tea-inspired foods and recipes
My year last year was busy. So busy, in fact, I found myself cheating a bit and searching for the easiest recipes to incorporate into my cooking with tea routine. But I still wanted to be creative and I certainly didn’t want to sacrifice flavor. So I was thrilled to come across this tea poached fruit recipe.
Poaching fruit is extremely easy. It’s kind of like making simple syrup, only with large, luscious pieces of fruit thrown in. You can make it ahead—in fact, you have to. You can eat poached fruit chilled, at room temperature or gently warmed back up. You can dress it up for an impressive dinner party dessert (e.g. drizzle with crème anglaise or serve with vanilla bean ice cream). Or keep it simple for morning or afternoon snacking (e.g. chop it up into your granola or serve with plain yogurt). And you can poach other stone fruits besides pears, like peaches, nectarines or plums.
I used my own citrus spice tea blend here, which I make with Assam black tea, orange peel, cloves, pink peppercorns and star anise. But you could easily use your favorite spiced tea, a hearty chai, an Earl Grey, or even a jasmine green tea as the tea that provides the dish’s flavor.
If you’re like me and want an interesting and flavorful dish that doesn’t take a lot of work, you’ll enjoy these other tea foodie quickie-but-goodie recipes:
Happy cooking and sipping!
(Adapted from the Peaches in Kenya Tea Sauce recipe in the Cooking with Tea cookbook by Robert Wemischner and Diana Rosen.)
Makes 6 to 8 servings
3 cups water
3 tablespoons spiced loose leaf tea (I used my own citrus spice black tea blend)
¾ cup sugar
4 barely ripe pears, peeled, halved and cored