Welp, today is National Chai Day so I thought I’d give y’all a chai-related recipe! This is the first time I’ve ever heard of this ‘national day’ in particular. I’ve had this recipe in the works for a bit and told my bestie about it, she then informed me to hurry up since September 21st is apparently National Chai Day! I’m not sure who makes this stuff up but I’ll use it to push my recipe..lol!
Since fall is only a mere two days away, I thought I should come up with a fall-friendly dessert. Apples seemed too easy so I decided to go with pears! I like them better as a fruit anyway, they’re more crisp and juicier.
This is the first time I’ve attempted to make this recipe and it was without failure! As soon as I took the first bite, my eyes lit up! It was such a nostalgic flavor and so nutty and fragrant with the ginger caramel!
I am really proud of how this one turned out! It’s super easy and quick. Although the caramel process can be a little tricky, don’t let it discourage you! It can be messy but isn’t messy food always the best? Make sure you guys tag me @thecurriedcook when you make this so I can see your recreations! Enjoy!
Chai-Spiced Pear Empanadas w/ Ginger Caramel
2 Bosc pears, peeled & diced
2 tbsp unsalted butter
1 tsp chai masala
1 tbsp + 1 tsp sugar
1 pack Goya empanada wrappers
1 cup granulated sugar
1/2 cup heavy cream
1 tbsp ginger, minced
2 tbsp unsalted butter
2 cups vegetable oil, for frying OR you can use an air fryer
1. In a sauté pan, melt butter over medium heat. Once butter is melted, add pears, sugar, and chai masala. Mix well and sauté on medium heat until pears are tender, about 7-8 minutes. Once done, remove from heat, set aside and let cool.
2. Once pear filling has cooled, spoon it onto the empanada wrapper, about a heaping tablespoon. Fold empanada wrapper closed, press and seal with a fork.
3. Heat oil in a deep pot. Once oil is hot, carefully drop in the empanadas and fry on medium heat, turning often until golden brown. Drain oil on a paper towel on a plate.
1. In a small saucepan over the lowest heat setting, add cream and ginger. Bring to a light simmer and remove from heat. Let this steep for a bit. Then strain the cream to remove ginger bits.
2. Next, heat the granulated sugar in a medium size saucepan over medium heat. Stir periodically. Sugar will start to clump and then melt into a light amber color liquid.
3. Once the sugar is completely melted, no clumps remain, and is a golden amber color, remove from heat. Carefully pour in the heavy cream. The caramel mixture will bubble. Stir until the heavy cream and the caramel are mixed together.
4. With the saucepan removed from heat still, stir in the butter.
5. If the caramel has started to seize/clump up then place back on heat until it has loosened back up again.
And that’s all! Dip the empanadas in the caramel sauce for a delicious fall-bomb in your mouth!