Tetley Earl Grey Poached Pears


8 cups Water
4 bags  Tetley Earl Grey
1 cup Brown sugar
½ inch slice Crystallised ginger
1 peel Orange, cut in strips
4 Pears
¼  cup Whipping cream, chilled
¼  cup Mascarpone cheese, chilled
1 TBSP Honey
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.