Poached pears on rye bread


For the pears
4 pears
500 ml water
4 earl grey sachets
2 tbsp cherry
1 cinnamon stick
1 tbsp honey
For the cream cheese:
150 gr cream cheese
50 gr butter
1 tsp honey
vanilla extract
For the rye bread
200g rye flour, plus extra for dusting
200g strong white or wholemeal flour
7g sachet fast-action dried yeast
½ tsp fine salt
1 tbsp honey
100 gr chopped almonds


Start with the bread the night before. With bread I prefer to keep the main recipe simple and then add a twist. For rye bread I usually use this recipe from BBC Good Food and this time I just added some almonds.
Boil the water to brew the tea. Add honey, cinnamon, and cherry all at once and the pears. They will need between 10 and 15 minutes. They need to be tender so check them by using a fork before you remove them.
Beat together the cream cheese and the butter. Once they are well incorporated add the honey and vanilla extract and keep beating on medium speed for another minute. Try and adjust to taste. You might like it a bit sweeter.
Slice the bread and the pears. Spread a fair amount of the cream cheese on the bread and place the pears on top.


Pears poached in earl grey served on rye almond bread for breakfast


Monday, August 12, 2013 - 8:49am


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