Prep time: 5 minutes 

Total time: 1 hour 20 minutes 

Yield: 4 servings

Rooibos Tea Poached Pear


  • 6 cups water
  • 6 tablespoons rooibos tea
  • 1/2 cup sugar
  • 20 red peppercorns
  • 1 cinnamon stick
  • 1 vanilla bean
  • 1 star anise
  • 1 bay leaf
  • 2 orange slices
  • 1 lemon peel
  • 2 whole cloves
  • 3 allspice berries
  • 4 Bosc pears
Cooking directions
  1. Warm water in a saucepan over a medium-high heat.
  2. When bubbles have formed in the pan but before it begins to boil, add in the red rooibos tea. Cover, remove from heat and let stand for 10 minutes.
  3. Strain out tea, add the liquid back to the sauce pan, and add ingredients to the tea mixture.
  4. Peel the pears, trimming the bottoms so they stand upright. Then place them in the saucepan.
  5. Set saucepan over a high heat and bring liquid to a boil. Reduce to a simmer, occasionally stirring. Cook until a pairing knife easily pierces pears, about 15 minutes. Remove from pan and let them cool in the liquid.
  6. Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
  7. When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

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