We endorse cooking with organic ingredients that are ethically sourced. As Jordan Rubin once said, “you can pay the farmer now, or the doctor later.”
- 1 cup of water
- 1 ommate’ Early of Grey tea bag (2 teaspoons of chai)
- 1/2 cup of honey
- 2 large firm but ripe Bosc pears (about 12 ounces), peeled, halved lengthwise, cored
- 8 dried apricot halves
- 4 whole cloves
- 1/4 cup dried tart cherries
Bring 2 cups of water to a boil in a medium saucepan. Add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.
Add honey to tea and stir over medium heat until dissolved.
Add pears, apricots, and cloves. Cover and simmer until pears are just tender, about 5 minutes. Add cherries and simmer 1 minute. Using slotted spoon, transfer pears, apricots, and cherries to bowl.
Boil syrup in saucepan until reduced to 3/4 cup, about 5 minutes. Pour syrup over fruit. Chill until cold, about 3 hours.
(Can be made 1 day ahead. Cover and keep chilled).
Divide fruit and syrup among 4 bowls and serve.