Ingredients list
- 50g clear honey (2-3 tbsp)
- 4 strips of orange zest (just use a peeler)
- 450ml strong Earl Grey tea (1 ⅔ cup)
- 4 pears (slightly under-ripe), peeled, cored and halved
- 40g walnuts (½ a cup)
- Yoghurt of your choice, to serve
- 1 vanilla pod (or ½ tsp vanilla paste or extract)
How to make Amelia Freer's Earl Grey poached pears recipe
- In a large lidded saucepan or sauté pan, big enough to hold the pears in one layer, add the honey, orange zest and tea. Split the vanilla pod lengthways and scrape out the seeds. Add the seeds and pod to the saucepan (or add the vanilla paste or extract) and bring everything to a simmer over medium heat. Put the lid on the saucepan and leave to simmer for 5 minutes.
- Spoon the pears into the pan and poach for 15-20 minutes with the lid on, turning halfway through, until tender. The poaching time will depend on the ripeness of your pears so just keep an eye on them, testing with the tip of a sharp knife every so often. Remove the pears with a slotted spoon then bring the poaching liquid back to the boil and simmer until reduced by half into a golden syrup.
- Toast the walnuts in a dry pan over medium heat until fragrant and starting to brown. Leave to cool then roughly chop.
- Plate the pears with the yoghurt and pour a little of the syrup over each pear. Finish with a scattering of chopped walnuts.
You can keep your poached pears in their juice in the fridge for up to 3 days.
Celebrated as being a life-changing force by her clients, Amelia’s online course cuts through the confusion of contemporary nutrition and offers an array of practical tips that will help you cook from scratch quickly and efficiently, understand key nutritional theory, and enjoy eating healthily in a fresh and positive way.
