Chai-Poached Pears with Spicy Orange Sauce and Homemade Granola
Description
These chai-poached pears served with spicy orange sauce and homemade granola are a wonderful dinner party dessert or can be served as a fancy parfait for breakfast.
Ingredients
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1/2 cup brown sugar
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3 tablespoons honey
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1 orange, zested and juiced
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3 whole cloves
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 pinch chili flakes
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1 pinch salt
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1 cup walnuts, divided
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3/4 cup pecans, divided
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1/2 cup brown sugar
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1 1/2 teaspoons ground cinnamon
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1 pinch salt
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2 tablespoons coconut oil
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2 cups rolled oats
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1/2 cup honey
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2 teaspoons vanilla extract
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8 cups water
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8 chai tea bags
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1/4 cup brown sugar
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8 large Bosc pears - peeled, halved and cored
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8 cups coconut yogurt
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1 tablespoon orange zest, or to taste
Directions
1
Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
2
Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
3
Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
4
Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
5
Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
6
To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.