Ingredients

• 4 ripe but firm bosc or d'anjou pears, peeled
• 1 cup of mascarpone cheese
• 4 chai tea bags
• 3 cups boiling water
• 2 tablespoons honey
• 2 cinnamon sticks
• 1 tablespoon ground cinnamon

Instructions

1. Bring 3 cups of water to a boil and add chai tea bags. Let the bags steep for 8-10 minutes. Remove the tea bags and stir in the honey.
2. Add in peeled pears, cinnamon sticks, and just enough water to barely cover everything. Bring to a simmer and cook for 25-35 minutes, or until the pears are tender. Remove the pears with a slotted spoon and set aside.
3. Bring the liquid to a rolling boil. Let boil until syrupy, about 30 minutes.
4. Place pears in a shallow dish or bowl. Pour some of the warm poaching syrup over the pears and add a spoonful of mascarpone on the side. Dust with cinnamon and serve immediately.

Pro Tip: Place the peeled pears in a bowl of cold water to prevent browning.