Warm & Comforting Pear Tea

but first… a little magic ~

we started our day watching the new moon create an annular solar eclipse ~ these phenomena always take my breath away and this year’s gorgeous ring of fire was no exception ~ our view was partly obstructed by some passing cloud here and there but i think it only enhanced the visuals… have a look at the short clip below taken by my husband (volume up to hear the birds:) and see the clouds wafting across as the moon covers the sun.

and while my second act can’t really compete with an eclipse, it may still feel like a warm embrace ❥

(also… this simple fall infusion smells soooo good while it’s simmering, it doubles as a stove-top potpourri!)

this is a simple recipe with high impact results (who doesn’t love that) ~

quick tips for success:

• use any pear you like …. just please make sure it is ripe (unripened pears will not produce tasty results)
• use any pear you like…. just please keep in mind that the type (and colour) of pear you choose will contribute to the colour and flavour profile of your tea … pear skin contains pigments that ultimately contribute to the hue (and taste) of the tea ~ a classic Bartlett pear for example will typically create a pale yellow/green colour with sweet, juicy and slightly floral notes; a red Bartlett on the other hand, will create reddish/crimson tones with a hint of berry-like flavour; Anjou pears also come in different colours and offer a milder sweet taste with the slightest hint of citrus.  Asian and Bosc (i’m using Bosc in this recipe) will create light to golden brown russet tones with crisp and earthy flavour notes and a honey-like sweetness; you can experiment with different pear varieties to achieve different colour and flavour profiles and see what you like best; the recipe and infusion method are so simple it’s easy to whip up a batch any time!

Cocktail Option! you can use this delicious infusion of pear water in cocktails to add a fruity and aromatic dimension to drinks ~ check out my delicious spiced pear whiskey sour mocktail

5.0 from 2 reviews

Warming Pear Tea

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

A warm and comforting aromatic pear tea (tisane) reminiscent of a non-alcoholic cider ~ a simple infusion with earthy honey-sweet flavour notes

Author: kelly

Serves: 2.5 cups

Ingredients

• 1 ripe pear* (I'm using organic Bosc), cut into 8 wedges (no need to peel or remove anything -- tail, seeds, skin on!)
• 1 star anise
• 1 cinnamon stick
• 3 slices of ginger (each about the size of 25-cent coin, skin on)
• 6 black peppercorns
• 4 cups (32 oz//946 mL) of water

Instructions

1. Place water in a suitably sized saucepan -- add pear slices, star anise, cinnamon stick, ginger slices and black peppercorns in the saucepan.
2. Bring to a boil and then reduce to an active simmer (low boil) for 20 minutes without lid (set a timer).
3. When the timer goes off, turn heat off, cover the saucepan with lid and let it sit undisturbed for another 10 minutes.
4. Carefully strain the tea through a mesh sieve into a glass jar large enough to accommodate about 22 oz (you should end up with somewhere just over 2+1/2 cups of tea); i like to use a large pyrex measuring cup for this (see photo) which makes it easier to pour from.
5. Use the back of a spoon or spatula to gently press down on the cooked pears and spices to release any final liquid (you're not adding the actual pulp, you just want to make sure you get all the tasty liquid to the last drop :)
6. You can enjoy the tea warm or allow it to cool completely, store in the fridge and then enjoy at a later time. It is best not to leave this tea out on the counter at room temperature beyond the cooling period -- it will store nicely in the fridge in a covered container (mason jar with lid is ideal) for up to 10 days. You can reheat the tea as desired.
7. enjoy!

Notes

* you can use any pear you like (I can vouch for the flavour of ripe bosc in this recipe) -- however make sure the pear you select is ripe (you should be able to slice through it easily) it need not be overripe or browned but a hard pear will not produce the taste results you're looking for here.

3.5.3251

cheers, x