1

Fill a pot with 8 cups of water and the apple cider. Bring to a boil then reduce to a simmer. Add the chai tea bags. The liquid should taste sweet, but not overpoweringly so. Add the vanilla bean, cinnamon sticks, and kosher salt. Stir until combined.

2

Add the pears and simmer for 30 to 40 minutes, until fork tender. The fork should easily slide into the pear. Stir the maple extract into the poaching liquid and ladle the liquid over the pears. Remove the pears from the mixture. If making ahead, remove the pears at 20 minutes and then finish cooking them for 10 to 15 minutes before serving so they are warm and cooked through.

3

While pears are cooking, make the oat crumble: Place the oats on a sheet pan and spray with the olive oil. Add the honey and toss to coat. Bake at 350F for 20 to 30 minutes. Check the oats after 10 minutes, stirring to ensure even cooking. Remove oats from the oven when golden brown and toasted. Place on a plate to cool completely.

4

Place 1 tablespoon of oat crumble onto a plate, then add a pear half to the plate. Drizzle with 1/2 tsp of the caramel sauce and 2 tbsp of the ice cream. Finish with a sprinkle of the ground cinnamon.