Green tea, delicately flavored with ginger and almond, makes a delightful poaching medium for pears. Source: EatingWell Magazine, Winter 2003

Victoria Abbott Riccardi
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Ingredients

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Associated Recipes

Directions

Instructions Checklist
  • Prepare Matcha Cream.

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  • 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.

Tips

To toast almonds: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring constantly, until the nuts are lightly browned and fragrant, about 2 minutes. Transfer to a small bowl to cool.

Nutrition Facts

450 calories; 7.4 g total fat; 4 g saturated fat; 24 mg cholesterol; 57 mg sodium. 426 mg potassium; 97.1 g carbohydrates; 7.3 g fiber; 83 g sugar; 4.6 g protein; 318 IU vitamin a iu; 11 mg vitamin c; 24 mcg folate; 149 mg calcium; 1 mg iron; 33 mg magnesium;