Home
Recipes
Tea-poached pears

Poached pears in spiced tea

Tea-poached pears

Name: Tea-poached pears
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 50g golden caster sugar; 1 tbsp clear honey; 1 tbsp redcurrant or cranberry jelly; 2 spiced fruit tea bags (Pukka's 'revitalise' is good, or apple & cinnamon); 4 firm pears peeled, halved and core scooped out with a spoon; handful fresh cranberries; yogurt or sweetened crème fraîche with a little orange juice or zest, to serve

Good Food team

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.3 out of 5.11 ratingsRate

loading...

This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cinnamon ice cream

A star rating of 4 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

50g golden caster sugar
1 tbsp clear honey
1 tbsp redcurrant

or cranberry jelly
2 spiced fruit

tea bags (Pukka's 'revitalise' is good, or apple & cinnamon)
4 firm pears

peeled, halved and core scooped out with a spoon
handful fresh cranberries
yogurt or sweetened crème fraîche

with a little orange juice or zest, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal131
fat0g
saturates0g
carbs34g
sugars34g
fibre4g
protein1g
salt0.02g

low

Method

step 1

Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender – poke them with a skewer or the tip of a knife.
step 2

Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.

RECIPE TIPS

EMILY'S TIP

This recipe works well with plums, too. You could also try using whatever fruit teas you have at home and adding a cinnamon stick and vanilla pod in with the poaching liquid, if you have them.

Recipe from Good Food magazine, November 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now