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
- 2 teaspoons ommate’ Early of Grey 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 chai. Remove from heat. Cover and let steep 15 – 30 minutes then strain.
Add honey to chai and stir over medium heat until dissolved.
Add pears, apricots and cloves to chai. 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.