GIFTS FROM THE KITCHEN: Earl grey poached pears

Poached pears that are infused with the bergamot scent of early grey and vanilla are the most delicious and decadent treat. Every time I make these I wonder why I don’t make them more often. Once stored in the fridge they can be served for breakfast, snacks or dessert. Serve the pears with a little yogurt or whipped cream and some toasted pecans or granola and you have a s.
Makes 2 500ml containers
INGREDIENTS
1kg small pears, peeled, cored and quartered
4 cups water
2 cups granulated sugar
¼ tsp salt
4 Earl grey tea bags
1 cinnamon stick, broken in half
1 tsp vanilla bean paste
COOKING INSTRUCTIONS
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Place a large pot over medium heat and add the water, sugar and salt to the pot and stir. Bring to a simmer and add the Earl grey tea bags, cinnamon stick and pears. Bring the water back up to a gently simmer and cook the pears for 2min.
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Remove the pears from the heat and stir in the vanilla. Let the pears cool in the liquid for 20min.
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Remove the tea bags and cinnamon sticks.
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Carefully add pears to 2 500ml mason jars and top with poaching liquid. Screw on the lid and store in the fridge for up to 2 weeks.
TIP: Add remaining poaching liquid to a small pan and gently simmer to reduce by half. Store in a sealed container in the fridge and use on ice cream or yogurt.
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