Ingredients:

2 chai tea bags

1 1/2 cups boiling water

1/3 cup honey

2 ripe but firm Bosc pears peeled and cored from the bottom

1/2 cup heavy cream

1 teaspoon sugar

1/2 teaspoon ground cinnamon

Instructions:

Place the chai tea bags into a 3-liter pan and pour the boiling water over the top.

Let the bags steep for 8-10 minutes.

Remove the tea bags, squeezing them to release as much liquid as possible.

Stir in the honey. Add the pears and add enough water to barely cover, then bring to a simmer.

Cook for 20-25 minutes, or until the pears are tender.

Remove the pears with slotted spoon and set aside.

Bring the poaching liquid to a rolling boil. Let boil until syrupy, about 20-30 minutes.

To make the whipped cream, pour the heavy cream in a mixing bowl and add the sugar and cinnamon.

Beat with a whisk or hand mixer until soft peaks form.

Place pears in a shallow dish or bowl.

Spoon some of the warm poaching syrup over the pears and add a spoonful of cinnamon whipped cream on the side.

Serve immediately.

Time

Total : 65 minutes

Prep : 10 minutes

Cook : 55 minutes

Resting time : 0 minutes

Servings : 2 servings