Traditionally, pears are poached in red or white wine – but tea has so many beautiful flavour notes it makes a wonderful poaching liquor. In this recipe, the orange peel plays on the bergamot used in Earl Grey and the cardamom bring such elegantly spiced notes.
It’s perfect for autumn when pears are at their best, but it doesn’t feel dark and dreich enough to steep fruit in red wine. Also late-spring, when summer berries aren’t yet in season, but well-stored Conference pears are still readily available. I recommend making a batch so you have some leftovers to go with breakfast yoghurt and granola as well as plenty of spice poached pears pudding.