In a large pot, combine the water, tea, and spices
, bring to a gentle simmer for 10 minutes. Cover the pot, turn off the heat and let the chai
steep for at least 30 minutes, or you can leave it overnight. The longer you leave the tea to steep
, the stronger the flavor will be. Strain
the liquid and discard the tea
and spices. Add the sugar
and bring to a simmer.
Add them to the poaching liquid and bring to a gentle simmer
the pears, turning them on occasion to make sure all sides are equally cooked. This can take anywhere from 45 minutes to 2 hours, depending on how low the heat and how firm your pears.
To check for doneness, stick a skewer
in the bottom of the pear, through the thickest part of the fruit. It should go into the flesh easily. If the pears
are not the same size, you may need to take the smaller ones out before the larger ones.
Set them to drain
and cool on a piece of parchment or wax paper. If you are not serving right away, cover them with plastic wrap
and refrigerate for up to 2 days.
Once the pears are removed continue simmering the liquid until it is the consistency of thin maple syrup
. This can be drizzled on the plate when you serve the pears, or poured over pancakes
For the ganache: When you are ready to serve the pears, heat the heavy cream
in a small pot, until simmering. Remove from heat and add the chocolate
and butter. Let them sit for 2 minutes then gently whisk
them together. Let the mixture sit until it is cool enough to cling to the pears. Spoon the ganche over the pears.