These succulent poached pears make a rich and heavenly dessert. Sarah Scarborough from Nomadic Tea Party poached the pears in the flavorful rooibos and served them on a bed of thick cashew cardamom creme. If you love fruity and nutty flavors, this recipe is right up your alley!
Rooibos+Creme Poached Pears
- 2 tbsp loose rooibos or 4 rooibos tea bags (Good Hope Vanilla by The Republic of Tea works well in this recipe!)
- 4 cups water
- 1/2 cup honey
- 1 vanilla pod (split down middle)
- 4 pears
- 2 cups raw cashews, soaked
- 3 tbsp maple syrup
- pinch of salt
- pinch of ground cardamom seeds
Peel the pears, leaving the stems intact.
Steep the tea in 4 cups of water for 5 minutes. In a large saucepan, bring the steeped tea to a boil and add the honey, vanilla pod, and the pears. Simmer over low heat for 1 hour.
Cashew Cardamom Creme: Soak 2 cups of raw cashews in water for at least 2 hours (preferably overnight). Using a blender or food processor, blend the cashews with the maple syrup, salt, and ground cardamom seeds. Blend for about 3 minutes or until the mixture is a thick, creamy consistency.
Serve the pears with the cashew cardamom creme. Enjoy!
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