Recipes that poach pears in tea have long intrigued me. There's the Food Network's green tea-poached pears with marscarpone and brittle; Gourmet's tea poached pears with tapioca and satsumas; and The Meaning of Tea's lemon ginger tea poached pears. I decided to make them the centerpiece of our Thanksgiving salad.
- 6 C water
- 6 Earl Grey tea bags
- 6 pears (I used a mixture of bosc and Asian), peeled, halved, and cored
- 1 C raw turbinado sugar
- 4 whole cloves
Bring water to boil in medium saucepan. Add tea bags. Remove from heat. Cover and let steep 10 minutes. Discard tea bags. Add sugar to tea and stir over medium heat until dissolved. Add pears and cloves. Cover and simmer until pears are just tender, about 5 minutes. Using a slotted spoon, transfer pears to a bowl. Boil syrup in saucepan until reduced to 3/4 cup, about 5 minutes. Pour syrup over fruit. Chill until cold.
On a bed of mixed greens, I placed the poached pears. I filled the hollow with a spoonful of chevre and sprinked salted, rosemary Marcona almonds over the whole salad. I dressed it simply with a drizzle of olive oil and fig balsamic vinegar. Freshly ground salt and pepper finished off this delicious salad!