- 700ml Filtered water
- 170ml Canadian maple syrup
- 200ml Spiced Bombay Chai concentrate
- 1 Cinnamon quill
- 3 Green cardamom pods, crushed
- 4 Firm large pears, peeled but keep the stem in tact
Poach the Pears: In a saucepan over high heat, bring water, maple syrup, Chai, cinnamon and cardamom to the boil. Add the pears, reduce to medium heat and cover snugly with a lid. Simmer for 30 minutes or until soft.
The Syrup: Gently remove pears, set aside and bring syrup to a rolling boil for a further 20 minutes to thicken. Spoon the syrup over the pears.
To serve: Enjoy with either creme fraiche, coconut ice cream, granola or oatmeal porridge.