2 chai tea bags
1 1/2 cups boiling water
1/3 cup honey
2 ripe but firm Bosc pears, peeled and cored from the bottom
1/2 cup heavy cream
1 teaspoon sugar
1/2 teaspoon ground cinnamon
- Place the chai tea bags into a 3-quart pan and pour the boiling water over the top. Let the bags steep for 8-10 minutes. Remove the tea bags, squeezing them to release as much liquid as possible. Stir in the honey. Add the pears and add enough water to barely cover, then bring to a simmer. 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 whipped cream, pour the heavy cream in a mixing bowl and add the sugar and cinnamon. Beat with a whisk or hand mixer until soft peaks form.
- Place pears in a shallow dish or bowl. Spoon some of the warm poaching syrup over the pears and add a spoonful of cinnamon whipped cream on the side. Serve immediately.