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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Chef Picher Ong's dessert from O Magazine. Asian pears simmered in wine-spiked, cinnamon-infused black tea . Very simple to do. Ingredients:
2 cups sugar |
2 cups dry white wine |
1 1/2 inches piece fresh ginger, cut in half crosswise |
2 cinnamon sticks |
1 tablespoon allspice berry |
2 tablespoons black tea leaves, loose |
4 slices orange zest, about 4 inches long |
4 large asian pears, peeled and halved |
Directions:
1. Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
2. Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
3. Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.
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