Tea-Poached Pears

While the traditional wine-poached pears will not be easily dethroned, pears poached in liquid infused with oolong tea leaves deserve the same level of attention. These smoky and subtly-perfumed pears are great by themselves; they're also great with panna cotta or vanilla or coconut ice cream/gelato on the side. Not that these tea-poached pears came out of a need to avoid cooking/baking with alcohol, but the booze-shy among us may find this alcohol-free variation worthy of being added to their repertoire.

These tea-poached pears have been inspired by a similar recipe I've seen in O Magazine. It was made with oolong tea leaves like this Oriental Beauty offered by my fellow Chicagoan, Shui Tea.¹

Tea-Poached Pears
Makes 6 servings
Printable Version


3 large Bosc pears (choose very firm ones), peeled, halved, and cored
4 cups water
1 1/4 cups sugar
1/3 cup loose oolong tea leaves (Jasmine tea works great too.)

In a large saucepan, mix the water, sugar, and tea together; bring the mixture to a boil.

Gently lower the pear halves into the liquid, making sure they're fully submerged.

Simmer, covered, for 45 minutes.

Fish out the pears; set aside, covered.

Strain the poaching liquid; discard the tea leaves. Put the strained poaching liquid back on the heat and reduce it over low heat until syrupy.

Plate the pear halves and drizzle the syrup on top.

¹ This is neither a paid advertisement nor a sponsored post.