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Elaine Gordon
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Servings 4 servings


  • 2 pears peeled, cored, halved lengthwise (firm, slightly underripe pears work best)
  • 3 cups water
  • 6 Celestial Seasonings Gingerbread Spice herbal tea bags
  • Serving options: vegan ice cream or yogurt drizzle of maple syrup (1/2 teaspoon per serving) and/or a sprinkle of ground cinnamon (all optional)


  • In a medium pan over medium-high heat, bring water to a boil. Add tea bags and stir.
  • Carefully lower the pears into the liquid and reduce heat to low. The pears should be fully covered by the liquid. Add 1 cup of water and one additional tea bag if pears are not fully submerged. Simmer the pears uncovered until tender, about 15 to 20 minutes depending on the size of your pears. Spoon the sauce over the pears as they cook. To check for doneness gently insert a knife into the pears - the knife should not meet any resistance. Once the pears are tender, remove pot from heat and let the pears cool in the pot.
  • When ready to serve, use a slotted spoon to transfer ½ pear on each serving dish. Spoon 1 tablespoon of the poaching liquid over the pears. Top each pear with a scoop of non-dairy ice cream or a dollop of non-dairy yogurt over each. Sprinkle with ground cinnamon and a light drizzle of maple syrup if desired.


You can also infuse the poaching pot with 3-4 cinnamon sticks, 1 teaspoon of whole coves, one vanilla bean (split lengthwise) and/or ¼ cup maple syrup. This would certainly boost the flavor and sweetness of the poached pears. However, I found it perfectly flavorful without these additional ingredients.
Make ahead: You can refrigerate the pears until ready to serve (up to five days in advance). Place pears into airtight container and cover with poaching liquid. Reheat before serving and follow serving instructions in recipe.