Chai Poached Pears Stuffed With Ginger Mascarpone

  • serves 4
Christine Cushing
Christine Cushing

Recipe courtesy of Esther Benaim and Maggie McKeown, Great Cooks and the T Spot.

9 Ratings
Directions for: Chai Poached Pears Stuffed With Ginger Mascarpone


4 tsp mandarin chai tea

8 cup boiling water

2 cup sugar

4 pear, peeled and cored

1 cup mascarpone cheese

1 tsp vanilla

¼ cup crystallized ginger

1 zest of one orange

½ cup heavy cream

¼ cup honey

1 cinnamon, for garnish

1 freshly grated nutmeg for garnish

1 fresh mint sprigs for garnish


1. Infuse tea in boiling water for 3 to 5 minutes depending on preferred taste. Place in large pot and add sugar. Bring mixture to just under a boil. Once sugar has dissolved add peeled and cored pears and reduce heat to a simmer. Poach pears for 15 to 20 minutes until soft. Reserve poaching liquid. Cool to room temperature.

2. Mix cheese, vanilla and ginger with a fork. Add 2 tbsp. of poaching liquid to cheese mixture so that it is soft enough to pipe. The mixture should have a creamy texture. Place mixture in a piping bag and fill the holes in the pears.

3. Place 1 cup of poaching liquid and orange zest in a heavy saucepan and bring to a boil. In a separate pot combine cream and honey and heat until warm. When warm add cream mixture slowly to poaching liquid.

4. To serve place 1 pear on a plate. Spoon sauce around the pear. Garnish with a sprinkle of cinnamon, nutmeg and a fresh sprig of mint.

See more: Dessert, Eggs/Dairy, Poach, Fruit, Cheese, Herbs


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