Earl Grey Poached Pears with Earl Grey Custard

These pears not only look amazing but taste delicious and we've flavored ours with Bigelow Earl Grey Tea.

Serves 4 of poached pears; 1 cup of sabayon sauce


  • Ingredients for poaching liquid recipe:
  • 1 Bigelow Earl Grey Tea Bag
  • 4 cups boiling water
  • 1 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 4 Bosc pears, peeled, stem on
  • Ingredients for Bigelow Earl Grey Sabayon:
  • 5 Bigelow Earl Grey Tea Bags
  • ¼ cup boiling water
  • 3 egg yolks
  • 3 tablespoons granulated sugar (depending on desired sweetness)
  • 1 teaspoon cornstarch, sifted
  • Mint leaves for garnish
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.


Poaching Liquid: In medium saucepan, infuse the Bigelow Earl Grey tea by steeping the tea bag in 4 cups of boiling water for 1 minute. Add sugar, lemon zest and lemon juice, stir until the sugar has dissolved. Place pears in saucepan and simmer, covered for 20-30 minutes or until tender, stirring gently once or twice. When ready, remove and place on a plate. Bigelow Earl Grey Sabayon: In a measuring cup, make the Bigelow Earl Grey tea by steeping 5 Earl Grey tea bags in ¼ cup boiling water for 5 minutes. Strain, set aside. In a large heatproof bowl, combine egg yolks and sugar. With an electric hand mixer, beat on high speed until pale in color, about 3 minutes. Whisk in the Earl Grey tea. Set the bowl over simmering water, beat until the mixture thickens, about 3 minutes. Remove the bowl from the heat, add sifted cornstarch and continue beating until incorporated. To serve, place a pear standing up on attractive plate. Drizzle sabayon down the sides and garnish with mint leaves. If serving cold, keep sabayon refrigerated and beat on high with an electric mixer 1 or 2 minutes to fluff up mixture. Serve as above.

May we suggest Darjeeling Tea to pair with this recipe?
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