Recipes TEA SPICED PEARS WITH BRANDY CREAM
TEA SPICED PEARS WITH BRANDY CREAM
Light and simple yet immensely satisfying and packed with flavour, that’s how we like our summer puds. These pears that we poached in our Cape Herb & Spice True Cinnamon Quills, Star Anise and tea fit the bill perfectly. Serve them cold with a generous pouring of thick brandy cream.
- WHAT YOU WILL NEED -
- 6 smallish forelle pears
- 4 cups boiling water
- 2 teabags
- ½ cup light brown sugar
- 4 Cape Herb & Spice TRUE CINNAMON QUILLS
- 6 Cape Herb & Spice STAR ANISE
- 1 cup (250ml) cold whipping cream
- 2 Tbsp castor sugar
- 1 Tbsp good quality brandy
- METHOD -
Place the water, spices, teabags and sugar in a deep saucepan. Then, stir this over high heat until the sugar has dissolved. Remove the tea bags and place a lid on and simmer over low heat for 10 minutes.
Use a vegetable peeler to peel the pears and submerge them in the spiced syrup and cover, simmer for 20-30 minutes until pears are soft. Remove the pears from the syrup and set aside. Hard boil the spiced syrup without the lid until it’s reduced by half. Pour syrup along with the spices over the pears. Once it’s at room temperature, cover and place in the fridge to chill. (These pears get better the longer they stand in those spices, to this pud is fabulous to make a day or two ahead.)
To serve, whip the cream with the castor sugar and brandy until it is very thick but still pourable consistency. Serve with the cold pears. Place a jug of syrup on the table so those with a spicy sweet tooth can help themselves.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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