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Chai Tea Latte Poached Pears with Salted Caramel Sauce

Ashley Manila
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Ingredients
 

  • 4 Bosc pears
  • 4 black tea bags
  • 2 cups water
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cups milk
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla
  • 1 cup salted caramel sauce, of your choice, link for recipe in post
  • Cinnamon Ice cream, for serving, optional
  • Smoked almonds, chopped, optional

Instructions
 

  • Bring 2 cups of water to a rapid boil, add spices, mix well, then add tea bags; steep for 8 minutes. Fit a fine mesh strainer over a large bowl and strain the tea mixture into it; set aside.
  • In the same pan add the milk and and brown sugar and bring to a simmer over medium heat. Cook until sugar has dissolved; about 4-5 minutes. Add the milk mixture to the tea mixture, add in vanilla, and stir well to combine. Pour mixture in a smaller sauce pan (large enough to hold the liquid but not too wide that it's shallow; you want the liquid to completely cover the pears); set over medium heat and allow the mixture to come to a calm simmer.
  • In the meantime, prepare your pears...
  • Peel pears with a vegetable peeler (or carefully with a paring knife). Cut them into quarters, then scoop out any seeds or stems.
  • Once chai tea mixture is at a gentle simmer, add the pears to the liquid, and cook at a low simmer, stirring only once or twice, for 20-25 minutes, or until pears are soft and cooked through.
  • Using a slotted spoon remove pears from the liquid and transfer them to small plates.
  • I like to serve 2 or 3 pieces per plate, topped with 2 tablespoons of salted caramel sauce, a scoop of cinnamon ice cream, and a sprinkle of chopped smoked almonds. I highly recommend trying it this way, too!
  • The pears can be stored in the refrigerator for up to 3 days.
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