Assam Poached Pears

A fragrant autumn dessert that feels cozy yet light—malty Assam tea lends depth, while cinnamon and brown sugar bring gentle warmth.

Ingredients (serves 4)

• 4 firm ripe pears (Bosc or Anjou work well), peeled, halved and cored
• 3 cups water
• 3 tsp Assam Superior tea
• 1/3 cup brown sugar
• 1 cinnamon stick (or ½ tsp ground cinnamon)
• 2–3 strips orange peel (optional, for brightness)
• Yogurt, whipped cream, or mascarpone to serve

Method

1. Make the poaching liquid. In a medium saucepan, bring the water to a boil. Add the Assam tea and steep for 4–5 minutes, then strain out the leaves (or remove tea bags).
2. Sweeten and spice. Stir in the brown sugar, cinnamon stick and orange peel until dissolved.
3. Poach the pears. Slide in the pear halves, cut side down. Reduce to a gentle simmer and cook 15–20 minutes, turning halfway, until pears are tender but still hold their shape.
4. Reduce the syrup (optional). Remove pears with a slotted spoon. Boil the liquid for 5–10 minutes to thicken into a syrup.
5. Serve. Spoon warm pears into bowls, drizzle with the tea syrup and top with yogurt, whipped cream, or mascarpone.

Variations

• Add a splash of brandy or Calvados to the poaching liquid for a grown-up twist.
• Use honey instead of brown sugar for a floral sweetness.
• Garnish with chopped toasted walnuts or candied ginger.