I always forget how much I adore pears until I decide to get some and then I fall in love with their juicy, crunchy sweetness all over again. I got a bucket of these huge, delicious pears from the market last week and have been experimenting with winter pear recipes in our messy little kitchen ever since.
Another flavour I am obsessed with is warm, vanilla chai. I crave the spicy tea every winter and love to add it to everything, from porridge to desserts. I usually poach my pears in wine, but after picking up a new vanilla chai I was inspired to create tea poached pears with maple.
This resulting dish was delicious. These were smokey, spicy, sticky and sweet, everything you want in a poached pear. They filled the entire house with dessert aromas and sweet smelling steam. After I'd finished my successful pear experiment I decided to make our favourite buckwheat crepes, inspired and adapted from Green Kitchen Travel's recipe. We had slivers of the the pears and the maple-chai syrup on top of our crepe stacks with big dollops of coconut yoghurt. It was a divine slow Sunday brunch.
2 large pears
1 tablespoon of vanilla chai loose leaf tea or 2 teabags (I used thisblend)
1 large tea egg or infuser
1/4 cup of maple syrup
1 1/2 cups of boiling water
Place tea leaves in a teapot and cover them with boiling water, steep for 10-15 minutes. Peel the pears and place them in a pot, covering with the tea infusion (making sure the tea leaves are strained from the mixture), maple syrup and any extra water needed so that the tops of the pears are covered by liquid.
Place the covered pears on a stove and bring them to the boil, reduce the heat to a simmer and poach your pears until soft (this usually takes about 30 minutes for me). Remove the pears and set them aside, but keep the liquid on the stove,increasing the setting to high. Maintain the syrup at a rolling boil, stirring regularly until its reduced to a sweet, thicker mixture (this usually takes 20-30 minutes). Pour this into a small serving jug.
3/4 Cup Buckwheat Flour
1 Cup of Almond/Coconut Milk
1/2 Cup of Water
1 Tablespoon Melted Coconut Oil or Ghee
Extra Ghee (or coconut oil) for frying
Sift the flour into a mixing bowl and create a well for the wet ingredients. Add eggs, almond/coconut milk, water and coconut oil and stir the mixture well, until smooth. Heat the ghee or oil in your pan and ladle the mixture so each crepe is thin and easy to flip. Once bubbles begin to form on one side of the pancake simply flip the crepe and cook it through. Once cooked, fold crepes and top them with thinly slivered poached pear, drizzling the stack with your chai and maple syrup set aside from the poaching. Add coconut yoghurt, greek yoghurt or mascarpone if desired. Enjoy!