Tiger Purrr Chai - Poached Pear

A delicately spiced dessert featuring pears poached in Tiger Purrr Original Chai and honey, served with a rich chai-infused mascarpone cream — warm, aromatic, and irresistibly elegant.

Ingredients

6Tbsp Tiger Purrr Original Blend
1.25L water
1.5tbsp honey *more to taste*
4 Pears (Bosc works best)
1tsp vanilla
Tiger Purrr Mascarpone cream *See recipe below*

Method

1. Bring water to a boil with chai and honey, steep for 3 minutes then strain tea leaves and return to small pot.
2. Peel pears keeping the stem attached, cut bottom of pears to make flat if needed.
3. Simmer pears in tea mixture for 30 minutes.
4. Turn off heat and let pears sit for 2 hours in the tea.
5. Remove pears and bring tea to a boil on medium high heat (not too hot as this will impact flavour)
6. Slowly let tea reduce to ¼ the amount.
7. Sweeten with honey to taste.

Tiger Purrr Chai Infused Mascarpone Cream

Ingredients

3 Eggs
110g Sugar
1/2tsp Vanilla
20g Tbsp Tiger Purrr Chai
250g Mascarpone

Method

1. Separate egg whites from yolks
2. Whisk egg yolks and sugar until pale yellow, sugar has dissolved and mixture has slightly thickened
3. Add vanilla and mascarpone
4. Infuse the mascarpone mixture with 90g Tiger Purr chai and place in a container in fridge.
5. Leave in fridge for 48 hours, occasionally giving the mixture a stir to further infuse.
6. After 48 hrs strain the tea leaves from the mixture
7. In a mixer, whisk the mascarpone cream to aerate.
8. Clean mixing bowl and dry thoroughly before whisking egg whites until its a stiff white foam.
9. With a spatula gently fold together egg whites with chai infused mascarpone cream while keeping as much air in as possible.

To Serve

Pour chai reduction on top of pears and serve with a side of Tiger Purrr Mascarpone cream.

Recipe by Cris Van Auken.

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