Recipe by mary winecoff
Chef Picher Ong's dessert from O Magazine. "Asian pears simmered in wine-spiked, cinnamon-infused black tea". Very simple to do.
Top Review by evelyn/athens
Asian pears are just about the only pears I can find this time of year, so I knew I had to try this recipe. The wine and tea syrup is delightfullly spiced. I made this early this morning and served chilled - very good that way and refreshing.
- 473.18 ml sugar
- 473.18 ml dry white wine
- 2 inch piece fresh ginger, cut in half crosswise
- 2 cinnamon sticks
- 14.79 ml allspice berry
- 29.58 ml black tea leaves, loose
- 4 slice orange zest, about 4 inches long
- 4 large Asian pears, peeled and halved
Directions See How It's Made
- Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
- Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
- Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.