Pu-Erh Poached Pears with Honey and Toasted Nuts

Firm pears gently poached in fragrant pu-erh until tender, then glazed with honey and butter-toasted walnuts. A sweet echo of Bricks Bound for the Pass, where compressed Yunnan leaf rode the Tea Horse Road as currency toward the highland plateau.

Serves 4

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Ingredients

• 4 firm pears
• 3 tbsp loose pu-erh tea
• 4 cups water
• 1/4 cup honey
• 1/2 cup walnuts
• 1 tbsp butter
• 1/4 tsp salt

Instructions

1. 1Bring the water to a boil in a saucepan. Add the pu-erh tea and simmer for 5 minutes. Strain the tea into a clean pot.
2. 2Peel the pears, halve them, and remove the cores. Place the halves into the tea and poach at a gentle simmer until the pears are tender but still hold their shape, about 15 minutes.
3. 3Remove the pears from the liquid. Increase the heat and reduce the tea by half until slightly syrupy, then stir in the honey and salt.
4. 4In a dry skillet, toast the walnuts over medium heat until fragrant, about 5 minutes. Add the butter and remaining salt, stirring until the nuts are coated and glossy.
5. 5Serve the warm poached pears drizzled with the honey-tea syrup and topped with the toasted walnuts.