An elegant, fragrant dessert that's perfect on its own or paired with vanilla ice cream or crème fraîche.
Ingredients
- 4 ripe Bosc pears
- 1 tablespoon lemon juice
- 1 strip lemon peel
- 1/2 cup honey
- 2 cups water
- 1 Earl Grey teabag
Preparation
- Peel the pears, leaving the stems intact. Rub each pear with lemon juice to prevent browning as you work.
- In a 2-quart pot, combine the lemon peel, honey and water and stir to mix. Bring to a boil over medium-high heat and stir to dissolve the honey. Lower heat to a simmer. Drop in the teabag and steep for 4 minutes, then carefully remove.
- Carefully place the pears in the simmering water, stems up. Cover the pan and reduce the heat to medium or medium low to maintain a good simmer. Cook for 20 minutes, checking and turning the pears halfway. When the fattest part of the pear is tender when you test it with a fork, remove from heat and transfer the pears to a serving plate.
- Put the pan back on the heat and boil on medium high for about 5 minutes to reduce to a syrup. Let cool slightly, then drizzle over the pears.
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