Green tea, delicately flavored with ginger and almond, makes a delightful poaching medium for pears.
Active Time: 30 minutes |
Total Time: 2 hours 40 minutes (including making Matcha Cream)
1/4 cup Matcha Cream, (recipe follows)
4 cups water
1 1/2 tablespoons green tea leaves, preferably sencha
1 cup sugar
1 tablespoon chopped crystallized ginger
1/2 teaspoon almond extract
4 firm, ripe Anjou or Bosc pears, peeled, halved and cored
1 tablespoon sliced almonds, toasted
Prepare Matcha Cream.
Meanwhile, bring water to a boil in a shallow pan or deep skillet. Stir in tea, turn off heat and let steep, covered, for 5 minutes. Pour through a cheesecloth-lined sieve to remove leaves; return tea to the pan.
Add sugar, ginger and almond extract and bring just to a boil. Add pears, cut-side up, and poach over low heat until quite tender when pierced with a wooden skewer. Transfer to a bowl and let the pears cool in the poaching liquid.
Serve at room temperature or chilled. Use a slotted spoon to place two pear halves in each dessert dish. Spoon 2 tablespoons of the poaching liquid over the pears. Serve with a generous dollop of Matcha Cream and garnish with almonds.
Per serving :
7 g Fat;
4 g Sat;
2 g Mono;
23 mg Cholesterol;
94 g Carbohydrates;
5 g Protein;
7 g Fiber;
56 mg Sodium;
408 mg Potassium