Bosc Pears in Botanical Tea with Macadamia Cream

Posted by Lorna Macchia on

Crisp Buerre Bosc pears (the ones with the brown skin) are one of my favourite fruits and they seem to have a short season in our part of Australia, so I like to make the most of them while we can get them. When they get past the crisp stage, then poaching is a delicious way to enjoy them.  I did a bit of alchemy and poached them in our Refresh Botanical tea, which has Butterfly Pea Flowers, Lemongrass, Lemon Myrtle and Ginger to complement the delicious pear flavour.  

The result was even better than I thought it would be, and the poaching liquid on its own is so good. Who knew dessert could be so nutritious! (Next time I will try it with Restore and also Relax Botanical Tea and see which is the winner.)

Preparation Time: 15 mins

Cooking Time: 30-40 mins

Serves: 4 People

We use all organic or biodynamic ingredients.


  • 4 ripe bosc pears (or green pears if preferred)
  • 4 cups strong Refresh Botanical Tea
  • 2cm knob fresh ginger


  • 2 tbsp macadamia butter
  • 2 tsp Manuka honey (or maple syrup for vegan)
  • Pinch of high quality salt
  • Dried lemon myrtle leaves to serve


  1. Wash pears and cut into quarters, removing seeds. We prefer to leave the skin on but you can remove it if you wish.  Cut each quarter in half.
  2. Brew 2 tbsp Refresh Botanical Tea in 4 cups of water for around 10 minutes, then add to a medium saucepan.
  3. Bring to the simmer on the stove, and add pear segments.
  4. Slice ginger thinly and add to saucepan with pears.  
  5. Allow to simmer gently for around 30 minutes (although check regularly as time needed will depend on ripeness of pears)
  6. Remove from heat when pears are just soft but not falling apart
  7. Mix the macadamia butter, honey & salt together in a small dish.
  8. Allow the pears to cool a little and serve warm or refrigerate and enjoy chilled at a later time.  Reserve the juice to serve with.


Serve pears and their poaching liquid warm or chilled with a dollop of macadamia cream and a sprinkle of finely chopped lemon myrtle leaves. 


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