Chai-Poached Pears with Spicy Orange Sauce and Homemade Granola

Instructions

• Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
• Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
• Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
• Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
• Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
• To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.