Ingredients with Measurements:
- 4 firm pears, peeled and cored
- 4 cups water
- 2 cups Lapsang Souchong tea
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 1 lemon, sliced
- 1 tablespoon honey
Special equipment needed:
- Large saucepan
- Slotted spoon
- Serving dish
Step-by-step instructions:
1. In a large saucepan, combine the water, Lapsang Souchong tea, sugar, cinnamon stick, vanilla bean, lemon slices, and honey. Bring to a boil over medium-high heat.
2. Reduce the heat to low and add the pears. Simmer for 20-30 minutes or until the pears are tender.
3. Remove the pears from the poaching liquid using a slotted spoon and place them on a serving dish.
4. Increase the heat to high and boil the poaching liquid for 10-15 minutes or until it has reduced to a syrupy consistency.
5. Remove the cinnamon stick, vanilla bean, and lemon slices from the poaching liquid and discard.
6. Pour the poaching liquid over the pears and let them cool to room temperature.
7. Serve the Lapsang Souchong-Poached Pears with the syrup and garnish with fresh mint leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30-45 minutes
Temperature:
Medium-high heat for boiling and low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 0g
Carbohydrates: 63g
Protein: 1g
Sodium: 5mg
Fiber: 5g
Sugar: 53g
Substitutions for ingredients:
- Any type of tea can be used instead of Lapsang Souchong tea.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add a splash of brandy or rum to the poaching liquid for a boozy twist.
- Top the pears with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Choose firm pears that are not too ripe, as they will hold their shape better during poaching.
- Make sure the pears are fully submerged in the poaching liquid to ensure even cooking.
- Use a slotted spoon to gently turn the pears during cooking to ensure they cook evenly.
Storage instructions:
Store the Lapsang Souchong-Poached Pears in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pears, place them in a saucepan with a few tablespoons of the poaching liquid and heat over low heat until warmed through.
Presentation ideas:
Arrange the Lapsang Souchong-Poached Pears on a platter and drizzle with the syrup. Garnish with fresh mint leaves and serve.
Garnishes:
Fresh mint leaves
Pairings:
Serve the Lapsang Souchong-Poached Pears with a glass of sweet white wine, such as Riesling or Moscato.
Suggested side dishes:
Serve the Lapsang Souchong-Poached Pears with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the pears are not fully submerged in the poaching liquid, they may not cook evenly. Make sure to add enough liquid to cover the pears.
- If the poaching liquid is too thin, boil it for a few more minutes to reduce it to a syrupy consistency.
Food safety advice:
- Make sure to fully cook the pears to ensure they are safe to eat.
- Store the Lapsang Souchong-Poached Pears in the refrigerator and consume within 3 days.
Food history:
Poached pears have been a popular dessert for centuries, with variations found in many cultures around the world.
Flavor profiles:
The Lapsang Souchong tea adds a smoky, slightly bitter flavor to the sweet pears, while the cinnamon and vanilla add warmth and depth.
Serving suggestions:
Serve the Lapsang Souchong-Poached Pears as a dessert after a dinner party or as a sweet treat on a cozy evening at home.
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