It’s practically a scientific fact that everyone likes poached pears.
Really, how could you not?! They’re quick and easy to make and they’re guaranteed to please all your friends – the ones with food allergies, the ones who prefer light, fruity desserts, and even the chocolate haters (blasphemy!).
I have a bit of an infatuation with masala chai spices – comforting cinnamon, piquant ginger, fragrant cloves, and citrusy cardamom mix together to form a sweet, spicy mixture which I’ve been adding to everything lately. That baked watermelon disaster last week, though? Even chai couldn’t save that…
It is, however, a perfect match for sweet, fruity, juicy pears poached in an infusion of warming allspice berries. Soft, tender, and served piping hot, all they need is a dousing of chai coconut cream.
Actually, isn’t that what we all need?
You can make both parts of the dish up to a day in advance and keep them in an airtight container in the fridge until you need them. Make sure you keep the poaching liquid if you do poach the pears in advance – to reheat the pears, bring the poaching liquid to a simmer and place the pears in the liquid for two or three mixtures until piping hot, then serve with the cream.
allspice poached pears with chai coconut cream
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (serves 4)
For the Allspice Poached Pears
- 4 large, ripe pears
- 2 cups fresh apple juice
- 3 cups water
- 1 tbsp allspice berries
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
For the Chai Coconut Cream
- 1 can full-fat coconut milk, left in the fridge for at least 24 hours
- 1 tbsp maple syrup
- 2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground cloves
1. For the poached pears, peel the pears, leaving the stems on. Core the pears from the bottom up with a measuring spoon or a melon baller. Whisk together all the ingredients except pears in a large saucepan and bring to a simmer over medium heat. Add the pears bottoms-down, cover the saucepan with a lid, and simmer for 30 minutes, until the pears are soft but not mushy.
2. To make the chai cream, open the can of coconut milk, then scoop the white fatty cream from the top of the can into a large bowl. To this cream, add the remaining ingredients and whisk together. (You can add the remaining coconut water at the bottom of the can to smoothies!). Store in an airtight container in the fridge until needed.
3. Serve the pears hot with a dollop or drizzle of chai coconut cream and enjoy!