April 2, 2021
Chai Poached Pears & Apples With Cinnamon Honey Yogurt
These Chai Poached pears made a delicious, and very elegant dessert for my Easter Dinner. I made a Vegan Cinnamon & Honey Yogurt sauce to drizzle over the pears & the apples. The entire family loved this recipe. It is so easy to make, that you can easily make it all on the same day.
WHAT IS CHAI?
Chai is steeped in a rich history. The name “chai” is actually the Hindi word for “tea”, which was derived from “cha”, the Chinese word for “tea”. In this case, the Hindi term chai means a mix of spices steeped into a tea-like beverage. Recipes for chai vary across continents, cultures, towns and families. But the traditional ingredients of a spiced tea blend usually include black tea mixed with strong spices, like cinnamon, cardamom, cloves, ginger and black peppercorns. The spiced tea mixture is typically brewed strong with milk and sweetened with sugar or honey. However, the milky sweet tea treat we order in coffee and tea shops today has very little in common with the origins of Indian chai. teatulia.com
Chai tea can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used, but they are slightly less common. Every family has a blend to suit its tastes.https://www.foodandwine.com
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Author: Nicole at ohmyveggies.com
- 4-5 chai tea bags. I used my own homemade chair tea blend (see recipe below)
- 4 cups boiling water
- 2/3 cup honey
- 3 ripe but firm Organic D’Anjou or Bosc pears peeled and cored from the bottom
- 2 Organic Honeycrisp Apples
- 1 cup heavy cream, vegan yogurt
- 2 tsp organic brown sugar
- 1 tsp ground cinnamon
MY HOMEMADE CHAI TEA INGREDIENTS:
Cinnamon Honey Yogurt Sauce Ingredients:
Directions for Homemade Chai Tea:
Pour the water into a 3-quart saucepan over medium high heat. Add the chopped ginger. Bring to a boil.
Place the orange tea bags, star anise, allspice, nutmeg, whole black peppercorns, caraway seeds, whole cloves, & the ginger tea bags into the saucepan. Stir gently. Let the bags steep for 8-10 minutes.
Remove all the tea bags, squeezing them to release as much liquid as possible.
Strain the steeped tea through a mesh drainer. Discard the remaining loose spices. Add the honey to the strained tea. Stir until well incorporated.
Take the core out of the pears from the bottom, and make sure you get all the seeds out. Only go up about half way, and do not remove the top stem. After the core is out of the pear, carefully peel it and remove any bruised areas. Peel the apples. Remove the entire apple core, and make sure you get all the seeds out.
Cook for 20–25 minutes, or until the pears are tender.
Remove the pears with slotted spoon and set aside.
Bring the poaching liquid to a rolling boil. Let boil until syrupy, about 20–30 minutes.
To make the Cinnamon Honey Yogurt Sauce pour the yogurt in a mixing bowl and add the sugar/honey, and cinnamon. Beat with a whisk or hand mixer until well incorporated. I dissolved the honey in two tablespoons of the reduction sauce from the cooked pears. Then, I mixed the honey & reduction with the cinnamon and yogurt. Mix together until well incorporated. I drizzled the yogurt sauce over each pear and apple.
Place pears in a shallow dish or bowl. Spoon some of the warm poaching syrup over the pears and add a spoonful of the Cinnamon Yogurt on the side. Serve immediately.
DIRECTIONS USING CHAI TEA BAGS:
How did you modify this recipe? Please share in the comments. Thank you for sharing!