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

Victoria Abbott Riccardi


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • 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.


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; total fat 7.4g 11% DV; saturated fat 4g; cholesterol 24mg 8% DV; sodium 57mg 2% DV; potassium 426mg 12% DV; carbohydrates 97.1g 31% DV; fiber 7.3g 29% DV; sugar 83g; protein 4.6g 9% DV; exchange other carbs 7; vitamin a iu 318IU; vitamin c 11mg; folate 24mcg; calcium 149mg; iron 1mg; magnesium 33mg; thiaminmg.