Roasted pears in chai syrup
serves
4
Lucy Nunes pairs perfectly roasted autumn pears with a honey and chai syrup for a deliciously easy dessert.
Ingredients (8)
- 4 large (850g total) Packham pears, peeled, halved lengthways
- Juice of 1/2 lemon
- 1 cup (250ml) strongly brewed chai tea (see notes)
- 1/3 cup (115g) runny honey
- 1 tsp cornflour
- 2 cinnamon sticks
- 2 whole star anise
- Vanilla frozen yoghurt, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 220°C/200°C fan-forced
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2.Toss pears in a bowl with the lemon juice. Set aside.
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3.Place brewed tea, honey and cornflour in a 28cm x 18cm baking dish and stir to combine. Add pear, cinnamon and star anise and toss to coat. Arrange fruit cut-side down. Cover with foil and roast for 40 minutes. Turn fruit cut-side up and baste generously with syrup. Uncover and roast for a further 25-30 minutes until fruit is soft and liquid is syrupy (see notes).
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4.Serve warm with vanilla frozen yoghurt alongside.
Recipe Notes
We used 2 chai tea bags and left it to brew for 10 minutes until strong. Cooking time of the pears will vary depending on ripeness. If pears are cooked before syrup is ready, transfer pears to a plate and continue cooking syrup. Return pears to baking dish to serve.
You’ll need a 28cm x 18cm baking dish.
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