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.
450 calories;7 g fat(4 g sat); 7 g fiber; 97 g carbohydrates; 5 g protein; 24 mcg folate; 24 mg cholesterol; 83 g sugars; 0 g added sugars; 318 IU vitamin A; 11 mg vitamin C; 149 mg calcium; 1 mg iron; 57 mg sodium; 426 mg potassium