Cinnamon And Chai Tea Poached South African Pears

Cinnamon And Chai Tea Poached South African Pears. A Recipe From Milly's Cookbook. So I'd like to share a recipe with you today that Nicola Millbank developed using South African pears. Also, which are still readily available in UK supermarkets until October. The Western Cape is where most South African pears are farmed. 

The production of pears is particularly well-known in the regions of Elgin, Ceres, and Wolseley. Fruit from South Africa is an ethical choice as well because it helped the nation flourish over the past 20 years. Pears' rich antioxidant content makes them essential for boosting your immune system. Pears have a high pectin content that makes them highly helpful in lowering cholesterol levels, and the dietary fibre they contain supports the maintenance of a healthy digestive tract.

A Recipe From Milly's Cookbook: Cinnamon And Chai Tea Poached South African Pears.

A Recipe From Milly's Cookbook:

How To Make Cinnamon And Chai Tea Poached South African Pears:

Serves 4

  • 2 chai tea bags 
  • 1 Cinnamon Stick
  • 300ml of boiling water 
  • 150g of Caster Sugar
  • 4 ripe South African pears, but not soft 

  1. Select a saucepan that fits all four pears snugly which also allows for the lid to go on without crushing them.
  2. Pour the boiling water into the pan, add the sugar and the cinnamon stick and place the chai tea bags into the water. Bring to a boil for ten minutes to dissolve the sugar then squeeze the teabags out and remove them along with the cinnamon stick.
  3. Peel the pears and de-core them from the bottom and cut the bottoms off of them so they stand up. 
  4. Pop the pears into the pan on their sides with the chai sugar water and turn down to a simmer, pop the lid on and poach for 15 - 20 minutes depending on how ripe your pears are. Turn the pears halfway through cooking to get a nice even colour.
  5. Once the pears are soft, remove them from the pan and bring the liquid up to a boil and reduce for about 10 minutes until you have a syrup.
  6. Serve the pears standing up with the syrup poured over the top.

Recipe courtesy of Milly’s Real Food by Nicola “Milly” Millbank is available nationwide, HQ/HarperCollins £20. Photography by Susanna Blavarg. So what do you think of this Cinnamon And Chai Tea Poached South African Pears recipe by Nicola Millbank? Do you also fancy trying it?

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Cinnamon And Chai Tea Poached South African Pears

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