Spiced Tea Poached Pears
These Spiced Tea Poached Pears are a dream served with easy coconut-whipped cream, frozen raspberries and your favorite chocolate bar.
Ingredients
- 3 bags hibiscus tea
- 1.5 cups filtered water boiling
- 1 cup red wine
- 3 star anise
- ½ cup honey
- 2 ripe but firm anjou or bartlett pears
- 1 cup fresh raspberries
- 1/2 cup Hu Kitchen Raspberry Cashew Butter Chocolate bar, cut into rough shards, (or your favorite chocolate bar)
Coconut Whipped Cream:
- 1 16.5 oz can coconut cream, (or the white portion of canned coconut milk), chilled
- 1 teaspoon pure vanilla extract
- 1 Tablespoon honey
- 1 large pinch of salt
Instructions
- Place the hibiscus tea bags into a 5 qt saucepan and pour the 1.5 cups boiling filtered water over the top. Let the bags steep for 15 minutes. Meanwhile, make the coconut whipped cream and freeze the raspberries.
- While tea is steeping, freeze your raspberries on a small plate and prepare your coconut whipped cream.
- In a medium bowl, add your cold canned coconut cream, vanilla, honey and salt. With a hand mixer, whip on low, then increase speed to high, until light, thick and fluffy, 2-3 minutes. Let chill in refrigerator while poaching pears.
- Prepare your pears. Peel pears and carefully slice them in half vertically, leaving the stem intact on one side. With a spoon or melon baller, delicately scoop out the seeds.
- Remove the tea bags, squeezing them to release as much liquid as possible. Stir in the red wine, honey and star anise. Add the pears and add enough water to barely cover the pears. Bring to a simmer.
- Simmer for 20–25 minutes, or until the pears are tender, flipping once halfway through cooking. Remove the pears and star anise with a slotted spoon and set aside on a plate in the freezer.
- Bring the poaching liquid to a rolling boil, add a pinch of salt . Let boil until syrupy, about 20–30 minutes, over medium-high heat, stirring often.
- Remove pears and raspberries from freezer and whipped coconut cream from refrigerator.
- On two dessert plates, add your coconut whipped cream first, smoothing in a circle. top with two poached pear halves per plate.
- Drizzle poaching liquid syrup atop the pears then garnish with star anise, (for decoration), frozen raspberries and chocolate shards. Serve very cold.