- 12 Bigelow® Spiced Chai Tea Bags
- 8 cups (2L) boiling water
- 2 cups (500mL) sugar
- 4 pears, peeled and cored
- 1 cup (250mL) mascarpone cheese
- 1 teaspoon (5mL) vanilla extract
- ½ cup heavy cream
- ¼ cup honey
- Fresh mint leaves for garnish
- Zest of orange
Over medium heat, add boiling water to large saucepan. Add Bigelow® Spiced Chai tea bags and steep for 5 minutes. Add sugar, bring mixture to under a boil, once sugar has dissolved, add pears.
Reduce to a simmer and poach pears for 15-20 minutes until soft.
Reserve liquid and cool to room temperature.
Mix cheese, vanilla, heavy cream and honey together. Thin mixture with 3 tablespoons of the reserved liquid.
Place 1 cup of the reserved liquid and orange zest in a heavy saucepan and bring to a boil. Reduce liquid to ⅔ of a cup.
To serve place 2 tablespoons liquid mixture on each plate, place a pear on top and drizzle with cheese sauce.
Garnish with mint leaves.