Once more~ Pears & Earl Grey

Summer has finally arrived in UK.

The weather is so hot & I can't stand the heat.

Honestly, I don't like summer because of the heat & the worst thing is I have hay fever.

I didn't have hay fever back in Malaysia but I do have sensitive nose & eyes.

This week I've been craving for pears.

I made this cheesecake twice in a week, so you can tell it's really good.

The poached pears are surprisingly refreshing & light with a hint of earl grey tea.

It matches comfortably with the white chocolate cheesecake, so I decided to make it again.

It looks stunning in a rose shape, too pretty to cut & eat it.

Recipe (6'' round):

Earl Grey Tea Poached Pears

2 red pears

100g sugar

200ml water

1 teabag of earl grey tea

Combine water, sugar & tea bag in a pot, bring it to boil.

While waiting it to boil, peel & slice the pears.

Reduce the heat to a simmer, & cook for 5 min.

Remove pear slices from the syrup & set aside for cooling.

Add 1/2 tbsp of corn flour to the syrup & cook until it thickens.

Remove from heating & set aside for cooling.

Baked white chocolate cheesecake

70g digestive biscuit crumbs

30g unsalted butter (melted)

Mix the ingredients & press into a 6'' spring form pan, cool in the a fridge.

80g white chocolate (melted)

250g cream cheese

100ml whipping cream

20g sugar

2 eggs

Whisk cream cheese & sugar until smooth.

Gradually blend in white chocolate, whipping cream, & the eggs (one at a time).

Pour into the prepared pan & wrap the pan with aluminium foil.

Bake in hot water bath for 40-60 min in a preheated oven at 150'C,

Remove from the oven & cool in the pan to room temperature.

Cool further in the fridge for 2 hours.

Assembling:

Remove from the pan & arrange poached pear slices in a rose shape.

Brush some syrup over the pear slices & cool for 2 hours before serving.

Cut into small portions & serve with the earl grey tea syrup.