Comments on: Chai Poached Pears and Sorbet

By: Yvonne @ bitter baker

Yvonne @ bitter baker — Fri, 25 Jan 2013 23:03:12 +0000

I have always been a big fan of chai! Can only imagine how lovely this must taste.

By: zoe

zoe — Mon, 19 Nov 2012 14:44:43 +0000

Hi Nancy,

You can follow the same instructions for the sorbet to get it to the right sugar level, but then freeze it into a granita instead of using a machine. You can add wine if you wish, just go by flavor and the sorbet instructions to make sure it will freeze well.

Thanks, Zoë

By: Nancy N

Nancy N — Sat, 17 Nov 2012 18:55:36 +0000

We are going to a cabin for Thanksgiving. I know I will be able to make the poached pears, but was wondering if I could make the tea into a granita instead of a sorbet and how much sugar you would suggest for a ratio of tea to sugar. Should I add some kind of liqueur or wine to the solution for the granita?

By: Bob C.

Bob C. — Sat, 10 Nov 2012 04:27:14 +0000

Another request! I’d love to learn about melted sugar. would you do a post on that some day? Thanks!

By: Molly

Molly — Fri, 09 Nov 2012 19:09:22 +0000

these look so elegant! I love the idea of poaching in tea instead of wine — will definitely have to try this!

By: Shaina

Shaina — Fri, 09 Nov 2012 15:43:46 +0000

I clearly need to come to your Thanksgiving. What time should I show up?

By: baker in disguise

baker in disguise — Fri, 09 Nov 2012 03:22:24 +0000

I made the same dessert a while back.. absolutely love it!! and the idea of a sorbet with the poaching liquid is simply brilliant!!! wish I had known it earlier!!

By: Misty in Utah

Misty in Utah — Thu, 08 Nov 2012 18:46:44 +0000

Looks lovely! What brand of tea is that in the cool metal tube?