Chai tea is a popular drink for fall and winter and also happens to make an aromatic poaching liquid for seasonal bosc pears. These chai poached pears are accompanied with a smooth vegan vanilla cashew cream and make an elegant and simple dessert for the fall or winter months or holiday celebrations.
Jump to:
Why you will love this recipe
You've likely seen recipes for poached pears in liquor, red or white wine—they're a popular dessert for fall and winter. However, you can also poach pears in tea and spices—it's less expensive and suitable for those that might prefer to avoid alcohol.
There is something so good about poached pears; they're elegant, light, and although they look complicated, they are one of the more uncomplicated desserts out there. The holidays are full of the hustle and bustle of cooking, baking, entertaining and travel, so anytime I can simplify entertaining, I will.
Like my chewy vegan ginger cookies, these chai poached pears with cashew cream come together with ease and makes your home smell like the holidays. The majority of this dessert is hands-off cooking time, so you can wrap gifts, or take a moment to relax and soak in the simple joys of the holiday season. And if you want more inspiration for holiday entertaining desserts, my vegan chocolate peppermint ganache cake is a showstopper favourite.
Ingredient Notes & Substitutions
Earl Grey tea: I prefer to use the tea bags for this recipe. You can also use Lady Grey tea if you prefer.
Bosc Pears: If you don't have Bosc pears available in your area, you can use Bartlett pears, however, these can become softer than the bosc variety after poaching; check them frequently to make sure they aren't becoming too soft.
Maple syrup: this is used to naturally sweeten the poaching liquid as well the cashew cream.
Chai spice blend: integral to the poaching base. This adds warming flavour and aroma which infuses the pears.
Orange peel: used as an aromatic and flavour enhancer for the poaching liquid.
Unsalted raw cashews: these make up the base of the cream portion of this recipe. If you prefer not to make cashew cream, you could substitute it with plain vanilla yogurt or ice cream when serving.
Filtered Water: this is used for steeping the tea as well as for creating the remainder of the poaching liquid.
Vanilla bean seed: if you don;t have vanilla bean seeds from fresh pods, you can use 1-2 teaspoons of vanilla extract
Ground cinnamon: this is used to flavour and add warming aroma to the cashew cream.
How to make this recipe
This recipe has three main components: making the cashew cream, poaching the pears and then assembling the dish. For the full detailed instructions, please see the recipe card.
STEP 1: In a medium bowl, add the cashews and cover with filtered water. Let soak for 2 hours.
STEP 2: Drain and place the soaked cashews, water, vanilla, maple syrup and cinnamon in a blender or food processor. Blend on high until smooth and creamy. Store in a glass container with a fitted lid until ready to use.
STEP 3: In a saucepan, boil water and add the tea bags. Steep for 10 minutes.
STEP 4: Remove the tea bags, making sure to press out the tea water. Stir in sweetener, chai spice blend, and orange peel.
STEP 5: Place the peeled pears in the spiced tea/spice mixture and add more water until the pears are just slightly covered with liquid. Bring the pears to a simmer and cook for 20-25 minutes or until a knife pierces the pears with ease.
STEP 6: Remove the pears with a slotted spoon and set aside.
STEP 7: Bring the poaching liquid to a boil, reduce the heat and simmer until the liquid is reduced and it lightly coats the back of a spoon (about 25 minutes). Strain through a fine sieve making sure to reserve the liquid for serving.
STEP 8: To serve, place several spoonfuls of cashew cream on a small serving plate. Add a poached pear and pour a small amount of the poaching syrup over top. Best served warm.
Helpful Tips
Use Ripe Pears: If your pears are not quite ripe, you can simply increase the poaching time until they are softened.
Pierce the pear flesh to increase flavour: Gently press the small tip of a knife or the tines of a fork into a few sections of the pears to help them to soak in more of the poaching liquid while simmering.
Adjust the sweetener: As pears are naturally sweet, you can use less or no sweetener, if you prefer, and or add a small amount more to the cashew cream. Adjust it to your liking.
Storage & Make Ahead
Storage: this recipe is best served warm as soon as possible after poaching. However, any additional pears can be stored in an airtight container in the fridge for 2 days.
Make Ahead: You can prepare the poaching liquid a few hours in advance and keep it covered in the fridge until you're ready to poach the pears. You will need to adjust the simmering time to account for liquid being at a colder temperature.
DID YOU MAKE THIS RECIPE? I would so appreciate you giving it a star rating below or leaving me a comment. Share it with me on Instagram using the tag @the_simple_green. For more recipes and content, be sure to follow me on Instagram, Facebook, Pinterest and YouTube.
Chai Poached Pears with Vanilla Cashew Cream
Ingredients
For the Pears
- 2 bags Earl Grey or Lady Grey Tea
- 2 cups Boiling water
- 3 large Bosc or Bartlett pears , ripe but firm
- ½ cup Maple syrup
- 3 oz Chai spice blend
- 1 large Orange peel
For the Cashew Cream
- 1 cup unsalted cashews, raw
- ½ - ¾ cup Water, depending on desired thickness
- ¼ teaspoon Vanilla seed
- 2 tablespoon Maple syrup
- ½ teaspoon Ground cinnamon
Instructions
Make the Cashew Cream
- In a medium bowl, add the cashews and cover with filtered water. Let soak for 2 hours. Drain and place the soaked cashews, ½- ¾ cups of fresh water, vanilla, maple syrup and cinnamon in a blender or food processor. Blend on high until smooth and creamy. Store in a glass container with a fitted lid until ready to use. Makes approximately 16oz of cashew cream.
Poaching the Pears
- In a 3 quart saucepan, boil approx. 2 cup of water. Place the tea bags in the water and steep for 10 minutes. Meanwhile, peel the pears, starting from the bottom up, making sure to keep the stem intact. Remove the tea bags, making sure to press out the tea water. Stir in sweetener, chai spice blend, and orange peel. Place the peeled pears in the spiced tea/spice mixture and add more water until the pears are just slightly covered with liquid.
- Bring the pears to a simmer and cook for 20-25 minutes or until a knife pierces the pears with ease. Remove the pears with a slotted spoon and set aside.
- Bring the poaching liquid to a boil, reduce the heat and simmer until the liquid is reduced and it lightly coats the back of a spoon (about 25 minutes). Strain through a fine sieve making sure to reserve the liquid.
Assembly
- To serve, place several spoonfuls of vanilla Cashew cream on a small serving plate. Add poached pear and pour a small amount of the poaching syrup over top. Best served warm.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.