Tender chai spiced pears are topped with a cinnamon whipped cream and toasted pistachios for an easy and delicious dessert.
8 OZ / 225 ML heavy cream
1 TSP ground cinnamon
2 TSP granulated sugar
4 OZ / 115 G raw pistachios
70 OZ / 2000 ML water
1 INCH / 2.5 CM fresh ginger
4 EA black tea bags
2 EA cinnamon sticks
5 EA whole cloves
6 EA cardamom pods, cracked
3 EA whole star anise
12 OZ / 340 G honey
4-6 EA ripe but firm Bosc pears
Add heavy cream, cinnamon and sugar to mixing bowl.
Insert butterfly whisk. Mix for 3 minutes / speed 3.
Remove butterfly whisk and transfer whipped cream mixture to a bowl, cover and refrigerate. Wash and dry mixing bowl.
Add pistachios to mixing bowl. Chop for 5 seconds / speed 5.
Remove the measuring cup and toast for 3 minutes / 230°F|110°C / speed 1. Remove nuts from mixing bowl and set aside.
Wipe out mixing bowl. Set simmering basket into mixing bowl and add water.
Slice ginger into eight rounds and add to simmering basket with tea bags, cinnamon sticks, cloves, cardamom pods and star anise.
Remove the measuring cup and heat the water for 15 minutes / 230°F|110°C / speed 1. Stir tea for 30 minutes / speed 1.
Remove simmering basket and discard tea and spices. Add honey to mixing bowl. Peel pears and remove core from bottom.
Set simmering basket into mixing bowl and add pears. Remove the measuring cup and poach pears for 30 minutes / 212°F|100°C / speed 1.
Remove simmering basket and let excess liquid drip back into mixing bowl. Serve pears with whipped cream and top with toasted pistachios.
Enjoy your dessert!
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