This poached pear ginger tea is going to become one of your favorite beverages! With the bite of fresh ginger balanced with the natural sweetness of pear and just a touch of honey, it's a lovely, comforting cup of hot tea that hits the spot. Enjoy it cold and it's a refreshing pick-me-up!
You've heard of my ginger honey tea, but now I've taken that idea and fancied it up a bit.
Now I've added fruit to the mix, creating a tea that has that same ginger and honey base, but now the flavor is rounded out by delicious pear.
Poaching the Pears
Poaching is simply cooking a food in a liquid just below the boiling point. The pears wedges are completely submerged in water and while they will add flavor for the tea, they will also get infused by the ginger and honey in the same pot.
What kind of pear do I use?
While Bosc pears are commonly associated with poaching, any variety that you have available will work. I can't find Bosc pears easily here in Hong Kong, so I use Packham pears, but I could also use Asian pears for this tea.
I like the idea of using pears that are more firm so that they hold their shape versus disintegrating while cooking. You can then add the pears to your cup or glass, adding a nice visual element to your tea.
Do the pears need to be ripe?
No. I have used pears of medium ripeness that aren't necessarily optimal for eating fresh and they worked really well in the tea. You don't want your pear so ripe that it is turning to mush or too soft in your hand, so I would suggest erring on choosing pears that are less ripe.
Do I have to add honey?
No. Depending on how ripe or sweet your pears are, or how sweet you prefer your tea, the honey is completely optional.
How To Make the Tea
Prepare the ginger
Wash the ginger, removing any bits of dirt. Use a spoon to scrape off the skin. Cut the ginger into chunks and using the side of your knife, flatten each chunk so the fibers are spread apart.
Prepare the pear
Wash the pear and peel off the skin. Cut it the pear into quarters. I like to leave the stem attached to one piece because it looks extra nice if you put the tea in a clear glass or pitcher.
Remove the core from each piece and cut them again lengthwise so you have 8 pear wedges.
Combining all the ingredients
Add the water, pear and ginger to a pot and bring to a boil over medium-high heat.
Reduce the heat to low and if you want to add honey to your tea, now would be the time to do it.
Cover the pot with the lid and let the pear and ginger poach for at least 30 minutes, but an hour is best and will give you a stronger flavor. You want to make sure that the water is not boiling but is remaining hot enough for that entire steeping time to let the flavors come out.
At the end of the hour, you'll have softened fruit and ginger in a beautiful golden tea, ready for drinking!
Enjoy It Hot or Cold
Fill up your mug with this pear-infused ginger tea straight from the pot!
OR transfer the tea (pear and ginger included!) to the fridge to cool down completely and enjoy cold later! Drinking it hot adds a different heat to the ginger spice, but serving it on ice and sipping on it cold is refreshing and effervescent...perfect for a hot day!
And not only do the pears add a nice touch in your drink, you can also eat them! Serve them with some whipped cream or ice cream while you drink your tea!
I've always enjoyed ginger tea, but now I love it even more with the pear which adds a nice flavor note and almost gives the tea some depth. It's soothing when hot and refreshing when cold, making it perfect drink for enjoying any time of the year.
Poached Pear Ginger Tea
- 3 cups water
- 1 pear (see Notes below)
- 1 small knob ginger, about the size of a lime
- 1 teaspoon honey (or to taste; optional)
- Wash the ginger and scrape off the skin using the edge of a spoon.
- Cut the ginger into a few pieces and flatten them using the flat side of your knife.
- Wash and peel the pear; cut into quarters and remove the core.
- Cut each pear quarter in half so you end up with 8 pear wedges. (I leave the stem on one of the pieces, but this is optional).
Making the Tea:
- In a small pot, combine the water, pear wedges, and ginger pieces. Bring to a boil over medium-high heat.
- Once the tea comes to a boil, reduce the heat to low. If adding honey, stir it into the water at this point.
- Cover the pot with a lid. You want the water to stay hot, but you do not want it bubbling.
- Steep tea for 1 hour.
- Serve hot immediately. If desired, put some pear and ginger in the mug with the tea.
For Iced Tea:
- For iced tea, remove the pot from the heat, uncover, and let the tea cool to room temperature. Transfer to a bottle, pitcher, or keep it in the pot and store in the refrigerator. Serve over ice.
The Poached Pears:
- If desired, serve the pears separately as a dessert with ice cream or whipped cream.
- Any variety of pear that holds its shape well after poaching works well for this tea.
- Bosc, Anjou, Packham, etc.
- Try making this ginger tea with other firm fruit like apples or peaches!
- Adjust the amount of honey to your desired sweetness. I would taste the tea after the full hour to test how sweet it is first before adding any extra honey.
- Adding some of the pear wedges and ginger to your mug or glass with the tea makes it look nicer!
- Serving suggestions:
- Chill the tea in the fridge and serve it on ice!
- Pour the hot pear ginger tea into a mug with a black tea bag.
- Use the pear ginger tea to add flavor notes to your matcha tea.
- Enjoy the poached pears with some whipped cream or ice cream.