|4 bags||Tetley Earl Grey|
|1 cup||Brown sugar|
|½ inch slice||Crystallised ginger|
|1 peel||Orange, cut in strips|
|¼ cup||Whipping cream, chilled|
|¼ cup||Mascarpone cheese, chilled|
|1 sheet||Parchment paper, cut into a circle that fits your saucepan|
- Bring the water to a boil in a medium saucepan, then add the Tetley Earl Grey tea bags, brown sugar, ginger and orange peel.
- Remove from the heat, stirring frequently to dissolve the sugar and let the mixture steep for 10 minutes, then remove tea bags.
- Add the mixture back to the stovetop and allow to simmer over medium heat.
- Use a paring knife to peel the pears and a small melon-baller to scoop out the core from the bottom.
- Add pears to the poaching liquid and reduce heat to a gentle simmer.
- Cover pears with parchment paper circle to help keep them submerged and cook until just tender - about 10 minutes.
- Using a slotted spoon, remove pears from the saucepan and place into a serving dish, then set aside to cool to room temperature.
- Strain the cooking liquid, then return to the saucepan and bring to a boil over medium-high heat. Cook until reduced to 1 cup, about 30 minutes.
- To make the filling, mix the cream and mascarpone cheese together with the honey in a small bowl.
- Use a piping bag to fill each pear from the bottom with creamy mascarpone mixture.
- Spoon some of the reduced poaching liquid over each pear.
- Serve immediately and enjoy.