Honey & Butterfly Pea Flower Tea Poached Pears
honey and butterfly pea flower tea poached pears are simmered in butterfly pea blossoms, cinnamon, fresh ginger, orange peel, and vanilla bean. The tea gives the pears beautiful shades of blue and violet, while honey adds sweetness.
Equipment
- Large saucepan
- Vegetable peeler
- Measuring cups and spoons
- Kitchen scale
- Mixing spoon
- Slotted spoon (for removing pears)
Ingredients
- 4 medium Bosc or Anjou pears (700–800 grams)
- 4 1/2 cups water (1,000 grams)
- 1/3 cup dried butterfly pea flowers (8 grams)
- 1/3 cup honey (100 grams)
- 1-2 cinnamon sticks
- 3 thick slices fresh ginger (10 grams)
- 2 strips fresh orange peel
- 1 vanilla bean split lengthwise
Instructions
- Make the spiced tea. In a large saucepan, combine the water, dried butterfly pea flowers, cinnamon stick, ginger, orange peel, and vanilla bean. Bring to a boil while you peel your pears.
- Prepare the pears. While the tea steeps, peel the pears, leaving the stems intact. Turn heat down to low so it's just a gentle simmer.
- Carefully add the peeled pears. Then add in the honey. Poach for 25–30 minutes, or until tender when pierced with a knife. Leave temperature on low to simmer.
- Allow the color to develop. Remove the saucepan from the heat and let the pears continue to steep in the poaching liquid. The longer they rest, the more their beautiful botanical color can develop.
- Reduce the syrup (optional) Carefully remove the pears and strain the poaching liquid into a smaller saucepan. Simmer until reduced by half to create a fragrant, concentrated syrup.
- Serve. Arrange the poached pears on individual plates and drizzle with the honey and tea syrup. Serve with a scoop of homemade chamomile ice cream, if desired.