Green Tea-Poached Pears with Matcha Cream

Green Tea-Poached Pears with Matcha Cream

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From: EatingWell Magazine Winter 2003

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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 (see Tip)


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  • Ready In

  1. Prepare Matcha Cream.
  2. 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.
  3. 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.
  4. 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 information

  • Per serving: 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; 318 IU vitamin A; 11 mg vitamin C; 149 mg calcium; 1 mg iron; 57 mg sodium; 426 mg potassium
  • Carbohydrate Servings: 6
  • Exchanges: 2 fruit, 1/2 low-fat milk, 3 other carbohydrate, 1 fat

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