The beginning of autumn means pears are in abundance. Say "bonjour" to tea poached pears using our coziest new release, Autumn Leaves, turning this humble fruit into a perfectly tender and flavorful masterpiece. Developed by baker and tea enthusiast, Karlee Flores of Olive & Artisan.Â
Tea Poached Pear Cheesecake Cups
Poached Pear Ingredients
- 4 small pears
- 4 sachets Autumn Leaves
- 1/2 cup brown sugar
Cheesecake Filling Ingredients
- 2 bricks cream cheese, room temperature
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla beans
- For the crumble,
- 1/3 cup flour
- 1/3 cup old fashioned oats
- 1/3 cup sugar
- 1 tsp ground cinnamon
- 1/4 cup butter, melted
- Caramel for topping
Directions
- In a medium saucepan, add the Autumn Leaves sachets, brown sugar, and water. Bring to a simmer then remove from the heat. Let the tea bags steep for 5 minutes then remove. Remove the skin from the pears and place in the tea. Set back over the heat to simmer for 20 minutes. Take off the heat and let cool to room temperature while still in the tea.
- For the cheesecake filling, place the ingredients into a food processor and beat on high for about 3 minutes until light and fluffy. Evenly fill 4 cups or ramekins. Place the cooled poached pears in the center of the cheesecake filling and place in the fridge to set for 2-3 hours.
- To make the crumble, preheat the oven to 350 degrees. Mix all the ingredients on a quarter sheet pan and bake for 15 mintues. Once removed from the oven, mix and toss around evenly.
- To assemble, generously sprinkle the crumble on top of the cups and drizzle with caramel just before serving. Keeps well in the fridge, covered for up to 2 days.
- Enjoy while donning a beret and your coziest scarf.