Ginger Tea Poached Pears are an elegant and easy to make and a very delicious poached pear recipe. The fresh pears are infused with the earthy elements and flavor of ginger tea, some white wine, and cloves. Your kitchen will smell incredible as the result is a fragrant, slightly spiced, deliciously light dessert for any day of the week. Just cook them ahead of time and hold them in the refrigerator until ready to serve.
If you like poached pears as I do, you will definitely love these Ginger Tea Poached Pears. If you also like ginger tea, you will also enjoy this recipe.
Poaching pears may sound intimidating to you, especially if you have not tried doing this before. Just remember, poaching pears is basically just very gently simmering pears in a simple poaching liquid. As the pears poach, the fruit becomes tender because it absorbs some of the cooking liquid. What could be easier than this technique?
Ginger Tea Poached Pears make the perfect light and pleasing dessert. Great to serve as an ending to a dinner party. These poached pears are also excellent served with your favorite Gingersnap Cookie on the side.
More of Linda’s great Pear Recipes.
- 6 cups water, divided
- 2 ginger tea bags
- 1 cup white wine*
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 ripe (not soft) Pears with stems (Bosc, Bartlett, Anjou, or Comice)
- Peel of one orange, cut into 4 to 6 pieces
- 4 whole cloves
- Mint leaves (for garnish)
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In a large bowl, bring 2 cups water just to a boil. Add ginger tea bags, remove from heat, cover, and let steep 10 minutes. Discard tea bags.
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In a large pan (large enough to hold the pears either laying on their sides or standing upright), add white wine, ginger tea, remaining water, and sugar; bring just to a boil. Add salt, orange peel, and cloves.
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Peel pears, leaving stems intact, and cut a thin slice from bottom of each to enable pear to stand upright when served. Arrange pears on their sides in poaching liquid; add enough additional water as necessary to just cover pears. Cover pan with a smaller-sized lid, making sure that it rests directly on the pears (the smaller lid keeps the pears submerged, thus guaranteeing even cooking). Reduce heat to low and simmer, turning them occasionally, approximately 15 to 20 minutes or until pears are tender (judge the tenderness of pears by probing carefully with a thin bladed knife - it should meet little resistance). Do not poach for too long as the pears will quickly disintegrate to mush.
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When done, carefully transfer pears with a slotted spoon to their serving dishes; cover with plastic wrap and refrigerate until ready to serve.
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Strain the orange peel and cloves from the poaching liquid; reserve orange peel. Increase heat to medium-high and boil liquid approximately 30 to 45 minutes or until the liquid is reduced to 3/4 to 1 cup and slightly syrupy (watch carefully so it does not burn). Remove from heat and refrigerate sauce until ready to serve.
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To serve pears, pour approximately 1/4 cup syrup over each chilled pear. Garnish with the orange peels (they are now candied and can be eaten) and a sprig of mint leaves.
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Makes 2 servings.
* If desired, water may be substituted for the white wine.