Earl Grey’s Pears

With thanks to Emma Boyd, whose original version of this recipe was published on page 11 of the ‘Zest’ section of the Christchurch ‘Press’ of 20th June 2016.


2 teaspoons Earl Grey tea leaves.

¼ cup honey.

Juice of one freshly squeezed orange.

1/3 cup sultanas.

2 large Packham pears, peeled, halved and cored.


Put the tea and honey in a bowl and add 2 cups [500ml] of boiling water. Allow to steep for 10 minutes. Prepare the pears and place them in a heavy-bottomed pot. Add the orange juice, the sultanas and the tea, pouring through a sieve to remove the tealeaves. Bring to the boil, reduce the heat to a simmer and cover. Cook gently for 40 minutes, then remove the cover, increase the heat and cook for a further 10 minutes to allow the liquor to reduce. Divide into 2 bowls and serve immediately.

Serves: 2.

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