Tea journeys makes a whisky infused pu'er tea I use to highlight the mellow attributes in Asian pears.
Peel and core the pears. I like to leave the stems on, they look really nice this way.
In a medium saucepan, bring the water to a boil. turn off the flame, drop in the tea cake and let it steep for 5 minutes.
After the earthy tea has brewed, turn on the flame with a low heat and stir in the sugar until it dissolves.
Remove the tea, the tea disks stayed together pretty well but a few leaves did get loose. I strained them before poaching the pears.
Pour in 1tbsp of whisky (or a little more if you want :)). I like the rich flavor of Johnny walker.
Gently place the pears, stems up, in the brew. Being to a boil, cover, then let summer for 40 minutes.
I love pretty glasses! I choose a large red wine glass for my poached pears.