Warm Chai Poached Pairs

A comforting winter dessert inspired by Ayurvedic principles, combining naturally sweet pears with warming spices to support digestion and help balance Vata during the cooler months.

Ingredients

• 4 firm pears, peeled (leave the stems on for presentation if desired)

• 4 cups water

• 2 cinnamon sticks

• 6 green cardamom pods, lightly crushed

• 4 whole cloves

• 2 star anise

• 3–4 slices fresh ginger

• 1 tsp vanilla extract (optional)

• 1–2 tbsp maple syrup or honey (optional, depending on the sweetness of the pears)*

*If using honey, stir it in after cooking rather than boiling it.

Serves 4

Method

In a medium saucepan, combine the water, cinnamon, cardamom, cloves, star anise and fresh ginger. Bring to a gentle boil.

Reduce the heat and simmer for 10 minutes to allow the spices to infuse.

Carefully add the pears to the saucepan, ensuring they are mostly submerged.

Cover and simmer gently for 20–30 minutes, turning the pears occasionally, until they are tender when pierced with a knife.

Remove the pears and set aside. Continue simmering the poaching liquid for another 10–15 minutes until it reduces slightly into a fragrant syrup.

If using honey, allow the syrup to cool for a few minutes before stirring it through.

Serve the pears warm, drizzled with the spiced syrup.

Optional

Serve on a bed of whipped cream with the poaching syrup whipped through.