Divine Pears


Divine Pears


The movie "City of Angels" was made in 1998, but I watched it again a couple of weeks ago and fell in love with the story... it's incredibly romantic, and highly worth watching. Just trust me when I say that you'll be hungry for pears afterwards. So why not try this recpe for a lightly sweet dessert with a honey-perfumed essence that is absolutely irresistible. For the most delicious results, select the best pears you can find, preferably from your local farmer's market.


- 1 tea bag of fruit-flavored black tea - we used Sweet Ginger Peach from Revolution Teas
- 2 tablespoons sugar
- 2 ripe but firm pears
- 1/2 cup vanilla bean gelato
- 2 tablespoons wildflower or orange blossom honey
- 1 teaspoon finely ground Cinnamon
- Zest of one organic orange
- Cinnamon Stick for garnish, if desired

How to Serve:

Steep the teabags in 2 cups of boiling water for 4 to 5 minutes, or until the tea is strong and dark.

Peel the pears and slice in half lengthwise. With a paring knife, gently remove the seeded middle out of each half, leaving an indentation in the middle of the pear half. Smooth out the indentation by scraping the edge of a spoon along the sides, so that the well is about the size of a walnut.

Pour the tea into a saucepan. Place the pear halves into the pan; the tea does not have to submerge the pears. Cover and place on medium high heat; simmer the pears for 10 to 15 minutes, turning once to ensure even heat, until a paring knife easily sinks when inserted into the middle. Remove the pears from the tea with a slotted spoon and place on serving plates. Handle the pears gently, as they are very delicate when cooked!

Turn the heat up on the remaining tea and add the sugar. As the tea boils, it will reduce and thicken. After 10 to 15 minutes, when it has reduced to about 20% of its original volume, and has become thick and sticky, remove it from the heat. Brush the reduced tea solution over the pear halves.

Place a scoop of gelato into each pear half. Drizzle the honey over the pear. Sprinkle with a light dusting of cinnamon; garnish with orange zest and cinnamon stick. Eat immediately.

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