There will be a recipe for these soon, and I almost posted that recipe for this month's Sweet Adventures Blog Hop. The theme for which is...
I also considered posting the recipe for some sweet tapioca pearls green tea coconut milk and lychees that I'm currently making for tonight's get together with friends. Yes, this weekend has been a little tea-sperimental. However, I have decided to share our breakfast treat from this morning. My lovely friend Claire came over for breakfast, after which we decided on the spur-of-the-moment to do some Guildford Antique shop wandering to try and solve some of Dinosaur Jack and my furnishing issues.
We didn't find any chests of drawers that we loved within our price range, but we did discover an absolutely amazing shop that we just fell in love with. Check out this amazing shop, Stories on the Wall, a shop that sells furniture made out of old fishing boats! There are pieces that have shells embedded into the wood and they are all, frankly beautiful. I am totally in love and obsessed. Fortunately they are also not outlandishly priced. Whoa.
Chamomile Poached Pears with Oat Hotcakes and Gingerbread Sauce
Serves 2
You need:
1 cup of self-raising flour
1/2 cup rolled oats
2 tbsp caster sugar
1/2 tsp bicarb soda
1 egg
3/4 cup milk
Pears:
2 pears cleanly and peeled (I left the stalks/cores in for visual effect)
2 chamomile tea bags
1.5 L water
3/4 cup sugar
1 bay leaf
1 cinnamon quill
a pinch of saffron (optional)
Sauce:
2/3 cup brown sugar (or 1/3 cup agave and 1/3 brown sugar)
1 tsp dried ground ginger
1/4 tsp ground cinnamon
3 tbsp of the chamomile syrup
10g of butter
You:
Sift your flour and bicarb into a mixing bowl, then fold your oats and sugar through gently.
Whisk the egg into the milk in a separate bowl, then add this into your dry ingredients, mix together with a wooden spoon until combined. Set aside while you prepare your pears.
While the pears are cooking, prepare your sauce and hotcakes. I prefer to make the hotcakes first, but you can prepare these in either order (or if you're feeling multi-tasky try doing both at once!).
Heat a non-stick frying pan to a medium high heat.
Put all the ingredients for the pears into a medium sized pot on the stove, over a medium heat, cover and bring to the boil, then lower to a simmer until the pears are cooked through (about 20 mins).
While this is occurring you need to prepare your hotcakes and sauce, you can prepare these in either order, but need to keep the items warm until the pears finish cooking.
To make the hotcakes you: heat a non-stick frying pan to a medium heat, spoon the hotcake sinto the pan (each hotcake should be about 3 tbsp of mixture.) Cook in batches of 2-4 until golden brown on each side and cooked through. Put aside and keep as warm as possible
While these are being made or after they have, prepare your sauce.
To prepare the sauce you heat the agave, sugar and chamomile syrup cinnamon and ginger in a saucepan until the sugar dissolves and just starts to bubble. Lower to a simmer, heat until the sauce thickens slightly, then stir through the butter, reduce slightly.
Serve as soon as your pears are cooked through, reheat the sauce and hotcakes if you need to. Pile the hotcakes however you like- I usually serve 3 per serving, place the pear next yo them and pour the sauce over!
I served these with some berry yoghurt on the side. It was delicious, would also work with quark or ricotta or creme fraiche on the side.
Chamomile Poached Pears with Oat Hotcakes and Gingerbread Sauce
Serves 2
You need:
1 cup of self-raising flour
1/2 cup rolled oats
2 tbsp caster sugar
1/2 tsp bicarb soda
1 egg
3/4 cup milk
Pears:
2 pears cleanly and peeled (I left the stalks/cores in for visual effect)
2 chamomile tea bags
1.5 L water
3/4 cup sugar
1 bay leaf
1 cinnamon quill
a pinch of saffron (optional)
Sauce:
2/3 cup brown sugar (or 1/3 cup agave and 1/3 brown sugar)
1 tsp dried ground ginger
1/4 tsp ground cinnamon
3 tbsp of the chamomile syrup
10g of butter
You:
Sift your flour and bicarb into a mixing bowl, then fold your oats and sugar through gently.
Whisk the egg into the milk in a separate bowl, then add this into your dry ingredients, mix together with a wooden spoon until combined. Set aside while you prepare your pears.
While the pears are cooking, prepare your sauce and hotcakes. I prefer to make the hotcakes first, but you can prepare these in either order (or if you're feeling multi-tasky try doing both at once!).
Heat a non-stick frying pan to a medium high heat.
Put all the ingredients for the pears into a medium sized pot on the stove, over a medium heat, cover and bring to the boil, then lower to a simmer until the pears are cooked through (about 20 mins).
While this is occurring you need to prepare your hotcakes and sauce, you can prepare these in either order, but need to keep the items warm until the pears finish cooking.
To make the hotcakes you: heat a non-stick frying pan to a medium heat, spoon the hotcake sinto the pan (each hotcake should be about 3 tbsp of mixture.) Cook in batches of 2-4 until golden brown on each side and cooked through. Put aside and keep as warm as possible
While these are being made or after they have, prepare your sauce.
To prepare the sauce you heat the agave, sugar and chamomile syrup cinnamon and ginger in a saucepan until the sugar dissolves and just starts to bubble. Lower to a simmer, heat until the sauce thickens slightly, then stir through the butter, reduce slightly.
Serve as soon as your pears are cooked through, reheat the sauce and hotcakes if you need to. Pile the hotcakes however you like- I usually serve 3 per serving, place the pear next yo them and pour the sauce over!
I served these with some berry yoghurt on the side. It was delicious, would also work with quark or ricotta or creme fraiche on the side.











