Green tea, delicately flavored with ginger and almond, makes a delightful poaching medium for pears.

Victoria Abbott Riccardi
Source: EatingWell Magazine, Winter 2003

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Recipe Summary

total:
2 hrs 40 mins
Servings:
4
Nutrition Profile:
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Ingredients

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Directions

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  • 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.

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Nutrition Facts

450 calories; protein 4.6g 9% DV; carbohydrates 97.1g 31% DV; dietary fiber 7.3g 29% DV; sugars 83.5g; fat 7.4g 11% DV; saturated fat 4g 20% DV; cholesterol 23.6mg 8% DV; vitamin a iu 318.3IU 6% DV; vitamin c 11.3mg 19% DV; folate 24.1mcg 6% DV; calcium 148.7mg 15% DV; iron 0.6mg 4% DV; magnesium 33.2mg 12% DV; potassium 426.1mg 12% DV; sodium 56.6mg 2% DV; thiamin 0.1mg 6% DV.