Prep Time: 25 minutes
Serves: 4


Earl Grey Poached Pears

with Cookie Butter

4 firm, ripe pears
4 cups water
3 Twinings Earl Grey tea bags
1/2 cup sugar
4 whole cloves
1 jar Cookie Butter Speculoos Spread

Peel the pears and cut them in half from top to bottom. Cut the core out of each pear half. Bring 2 cups of water to boil in medium saucepan. Remove from heat and add tea bags. Cover and steep 10 minutes. Discard tea bags. Add sugar to tea and stir over medium heat until dissolved. Add the cloves and pears gently into the liquid and lower the heat to a simmer. Cover and simmer for 20 to 30 minutes, or until the pears can be pierced with a fork. Do not boil.

To increase the flavour, store pears in poaching liquid overnight in the refrigerator. When ready to serve, drain and slice the pears. Warm the Cookie Butter to drizzle over pears, and garnish with pomegranate seeds.