Tea-poached pears recipe

Rachel Walker 12 May 2020

Sink your teeth into this (quite frankly) delicious pudding

The British tradition of poaching pears most often involves red wine, making it quite a heady dessert best suited to winter months, but this recipe calls on another British staple—tea—and is a beautifully sweet and light end to a meal.

Ingredients (serves 4)

• 500ml boiling water
• 2 Earl Grey tea bags
• 150g sugar
• 1 orange
• Saffron, a pinch
• 4 cardamom pods
• 4 pears, peeled

To serve: whipped cream, crème fraiche or ice cream


1. Pour the boiling water into a pan, add the tea bags and let them brew for a couple of minutes until you’ve essentially made a strong cup of tea. Take out the tea bags and discard.

2. Bring the pan of the tea to a gentle simmer and stir in the sugar until it dissolves.

3. Meanwhile, use a vegetable peeler to create a long strip of orange zest to add to the sweet tea, along with a pinch of saffron and four cardamom pods. Finally, add the pears to the poaching liquid and simmer for 15-20 minutes, dependent on the ripeness of pears. Once you’ve removed the pears, strain the liquid through a sieve and serve it in a pouring jug alongside the poached pears.

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