Say hello to your new favourite dessert!
Chai poached pears with whipped cinnamon labneh and rosemary saltbush nuts — sounds great, and tastes even better!
This treat goes perfectly with chilly autumn or winter weather, a warm cup of tea or coffee (or mulled wine!), and your best friends.
When served up, the pears look decadent enough to be from a fancy restaurant, but don’t worry; they're surprisingly simple to prepare at home.
Ingredients from the Marketplace:
Ingredients from your pantry:
- 1 kg bosc pears
- 20 grams spiced chai latter powder (Infused Tea Company, WA)
- 1 tub labneh cheese (The Cheese Board)
- 1 packet rosemary & saltbush nuts (GH Produce, WA)
- 4 tbsp honey (or maple syrup/brown sugar)
- 1/2 tsp ground cinnamon (or ginger/pumpkin spice/cloves)
- 1/2 tsp vanilla paste (optional)
- 1 L water
- Bring 1 L water to the boil in a saucepan and add 3 tbsp honey/syrup/sugar and the chai powder. Leave to simmer while you complete step 2.
- Peel the pears and scoop out the core from the bottom. Leave the stems. Add to the saucepan in a single layer so they’re covered as much as possible by the liquid.
- Simmer the pears for 10 minutes, then turn around to submerge the top side. Simmer for a further 10 minutes. Check if the pears are tender — if not, simmer for 5-10 more minutes.
- While the pears are poaching, whisk together drained labneh cheese, 1/2 tsp cinnamon, and 1 tbsp honey until well mixed and creamy.
- Remove the pears from the saucepan and keep them aside. Keep boiling the chai liquid for another 20-30 minutes, until reduced to around 200mL.
- To serve, spread a little whipped labneh onto a dessert plate, arrange a poached pear on top, drizzle with chai reduction and sprinkle with roughly chopped rosemary saltbush nuts.