Ingredients:

  • 4 cups water
  • 1/3 cup honey
  • 3 Masala chai tea bags
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 1 tsp fresh ginger, thinly sliced
  • 1/2 tsp salt
  • 4 Bosc or Anjou pears, peeled

Instructions:

  1. Combine water, honey, tea bags, cinnamon, cardamom, ginger, and salt in a narrow, deep saucepan. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
  2. Carefully lower the peeled pears into the liquid. If they aren't fully submerged, place a piece of parchment paper (a cartouche) directly on the surface of the liquid to push them down.
  3. Simmer on low for 20–30 minutes until a knife slides into the thickest part of the pear with minimal resistance and the fruit has turned a warm, golden-brown.
  4. Remove pears from the saucepan with a slotted spoon and set aside.
  5. Increase the heat to medium-high and boil the remaining liquid for 10–15 minutes until it has reduced by half and coats the back of a spoon in a velvety, glossy sheen.