Saffron-Chai Poached Pears: A stunning dessert filled with warming spices
Dhivya Subramanian shares a showstopping recipe for your Diwali table
These saffron-chai poached pears may not be a traditional Diwali dessert, but they incorporate many of the beloved flavours of the festival. The pears are cooked in a medley of warming spices such as cardamom, ginger and black pepper. The poaching liquid is then reduced into a wonderful chai-flavoured syrup. Top the pears with rosewater-infused ricotta, chopped nuts and rose petals to garnish, then drizzle on some of the beautiful amber syrup for a stunning holiday treat.
Saffron-Chai Poached Pears
For best results, avoid using overripe pears for this recipe.
Ingredients
- 6 Bosc pears (or another firm variety)
- 2 cups dry white wine
- ½ cup water
- 1½ cup sugar, divided
- 8 cardamom pods, lightly crushed
- 6 black peppercorns, lightly crushed
- 1-inch piece ginger, peeled and grated
- 1 pinch saffron threads
- 2 tsp loose black tea
- 1 cup ricotta
- 1 tsp rosewater
- Handful of mixed nuts (such as pistachios and almonds), chopped, for garnish
- Dried rose petals, for garnish
Preparation
Peel and halve the pears, then scoop out the cores using a melon baller.
Add the wine, water, 1 cup of sugar and the spices to a large pot or saucepan set over medium heat and bring the liquid to a simmer.
Gently place the pears in the poaching liquid (be careful as the liquid will be very hot). Cover and cook the pears until they’re fork-tender, about 10 minutes. Remove the pears from the poaching liquid and set them aside.
Increase the heat to medium-high. Add the remaining sugar and cook until the liquid thickens slightly, about 7 to 10 minutes. Turn off the heat, add the black tea and let it steep for 10 minutes. Carefully strain the liquid through a fine-mesh sieve set over a bowl to remove the tea and the spices, then set it aside to cool (once cooled, it will have a simple syrup-like consistency).
In a small bowl, mix the ricotta and rosewater.
Arrange the pears on a platter and top each half with rosewater-infused ricotta. Garnish with chopped nuts, dried rose petals and chai syrup. Serve with extra syrup on the side.
Makes 12 servings.
Produced in association with CBC Creator Network.
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