Chai-Poached Pears with Spicy Orange Sauce and Homemade Granola
This spicy fall recipe is perfect for the changing weather. It is easily dressed up or dressed down depending on the occasion. It makes for an amazing dinner party dessert but it is also great the next day for a breakfast parfait or just as a snack as a if you pull back on the spicy honey toping and alternate the poached pears, granola, and coconut yogurt.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- ½cup brown sugar
- 3tablespoons honey
- 1orange, zested and juiced
- 3whole cloves
- ½teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- 1pinch chili flakes
- 1pinch salt
- 1cup walnuts, divided
- ¾cup pecans, divided
- ½cup brown sugar
- 1½ teaspoons ground cinnamon
- 1pinch salt
- 2tablespoons coconut oil
- 2cups rolled oats
- ½cup honey
- 2teaspoons vanilla extract
- 8cups water
- 8chai tea bags
- ¼cup brown sugar
- 8large Bosc pears - peeled, halved and cored
- 8cups coconut yogurt
- 1tablespoon orange zest, or to taste
Instructions
Step 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.Step 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.Step 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.Step 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.Step 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.Step 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.