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Chai Poached Pears with Cinnamon-Ginger Yogurt Sauce + Sweet & Simple Cookbook

These Chai Poached Pears with Cinnamon-Ginger Yogurt Sauce - adapted from the cookbook Sweet & Simple - are the perfect health-ier, small batch dessert!
Course Dessert, Sweet Thangs
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 poached halves
Author Brewing Happiness

Ingredients

  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1 cinnamon stick, broken
  • 1 star anise
  • 2 cardamom pods, crushed
  • 2 cloves
  • 2 black peppercorns
  • 3 large pears

Cinnamon-Ginger Yogurt Sauce

  • 1/2 cup unsweetened non dairy yogurt (sub unsweetened yogurt)
  • 1 tablespoon coconut oil, melted but not hot
  • 1 tablespoon maple syrup
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger powder
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400. In a square baking dish (I used a cast iron skillet), combine the maple syrup, water, and spices. Whisk very well to combine, and crush the spices as needed to extract flavor.
  2. Peel and slice the pears in half, scooping out the seeds with a small spoon or melon baller.
  3. Place the pears in the baking dish and stir gently to cat in the maple-spice mixture. Use a spoon to help coat the pears.
  4. Turn all the pears cut-side down and cover the pan with foil.
  5. Bake for 20 minutes.
  6. Remove the foil after 20 minutes, give the pears a quick stir to coat, and bake for another 10 minutes. The sauce will thicken and become syrupy.
  7. Remove the pears from the baking dish and strain the syrup.
  8. Serve the pears warm, drizzled with the syrup and cinnamon-ginger yogurt sauce (or ice cream) on the side.

Cinnamon-Ginger Yogurt Sauce:

  1. While the pears are baking, whisk all of your yogurt sauce ingredients together in a bowl and refrigerate until ready to serve.
  2. When the pears are ready to eat, drizzle them with sauce and EAT UP.

Recipe Notes

*This recipe is adapted from the Chai-Poached Pears and Cream recipe in Sweet & Simple by Christina Lane.