Poached Pear & Chamomile | Tea Recipe & Pairing

March 04, 2021

If you've already tried our Chamomile Dream, gorgeous, hand-picked, honey-sweet, chamomile flowers from Egypt, you will understand why a talented head-chef of a newly opened, French bistro in Geneva, Le Bistroquet chose our chamomile to create his fine, refreshing yet decadent poached pear dessert. 

Seasonal sweet and juicy pears indeed makes a perfect ingredient to cook with Chamomile tea. Our top quality Chamomile flowers bring natural sweet honey and slightly zesty, fruity green apple notes which enhance the tender sweetness of the seasonal pear. Poached Pear & Chamomile makes a light, refreshing but decadent  dessert thanks to Benoit's creative concoction of poached pears, white balsamic vinegar, emulsified almond milk and almond praline. 

Benoit kindly shared his recipe for this beautiful dessert with us. If you're an enthusiastic home cook, try this recipe for a special occasion, your guests will be absolutely delighted! For all gourmet foodies and fine dining lovers, visit Le Bistroquet to discover Benoit's wonderfully creative and mouth-amusing dishes and desserts with their fine beverage selection.  


Poached Pears


  • 5 pears

  • 2 liters of water

  • 5g of chamomile flowers

  • 200 g of sugar


Make the chamomile tea with the 2 liters of water and cook the pears in it for 1h30, keeping the

water temperature at 95 ° c. After 1h30 remove from heat and let the pears cool in the syrup.

Almond Emulsion


  • ½ liter of almond milk

  • 1.5 gelatin sheets


Bring the almond milk to a boil, stir in the previously softened gelatin then set aside for 24h in the fridge. To serve it, put the preparation in a cartridge sieve.


Almond Praline


  • 300g of almonds

  • 200g of sugar

  • 50g of water


Bring the sugar with the water to a boil to 118 ° c. Pour the whole almonds into the syrup obtained and blend until you get a nice blonde color. Mix to obtain a smooth paste and spread on baking paper to let it cool down.


Final Touch

Cut the pears in half and core them. Roast the pear halves in a pan with a knob of butter and 30g of brown sugar over low heat. When they are well caramelized remove them and deglaze with 2dl of white balsamic vinegar. Reduce by half and pour over the pears when dressing. Arrange one pear per person with a praline base under the pear and the emulsified almond milk to the siphon.

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