I love the ceremony of extended breakfasts. I love that they symbolise comfort, time spent leisurely and most commonly with enjoyable company. This breakfast was inspired by the Food52's guide for poaching fruit which I adapted for the pears.
For the pears
1 pear per person
1 bag of chai tea
1 cinnamon stick
1 - 2 TBSPs of date paste
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
For the pistachio dukkah
50g of pistachios
zest of an orange
1 TBSP of sesame seeds
3 TBSPs of desiccated coconut lightly toasted
Syrup from the poaching liquid
Coconut yoghurt or non dairy milk of your choice
1. Peel the pears, cut in half and core. Boiled the tea bag in enough water to cover the pears, add the cinnamon stick and date paste. Once the date paste has dissolved in the tea add the pears.
2. Turn the heat down to a gentle simmer and poached the pears for about 10-15mins or until the fruit is soft but still firm. Reduced the poaching liquid until it's syrup like in consistency. Add the spices and vanilla and simmer for a minute or two longer.
3. Finely chop the pistachios or pulse through a food processor and combine with the sesame seeds, orange zest and toasted coconut.
4. To serve spread the dukkah onto a flat plate and dip one side of each pear half in the mix until well covered. Place the pears into a wide base bowl with coconut yoghurt and drizzle with syrup.