Green tea adds an exotic twist to a traditional Poached Pear dessert.
Poached pear is one my favorite desserts. It’s so light and satisfying. So I wanted to include a poached pear recipe in The Gourmet Bachelor cookbook but it is a very American dessert. TGB cookbook focuses on simple recipes with global flavor. So I poured a cup of green tea to pondering how to make poached pear global. I looked down and said, “Why Not?” Green tea really adds an exotic twist to this delicious American classic. Pair this delicate dessert with a delicious Kentucky bourbon or single malt whisky.
4 c green tea, freshly brewed
1 c sugar
1 oz ginger, peeled and sliced
1 orange, quartered
1 sprig of mint
4 Asian pears, peeled and cored
Pistachio Cream Sauce
1 c yogurt, drained
1/4 c buttermilk
1 T pure maple syrup
1 c pistachios, chopped
2 T orange peel
Poached Pear – Place green tea, sugar, ginger, orange, mint and
pears in a medium-size saucepan. Simmer for 20 minutes. Cool. Cover and place
in the refrigerator overnight.
Pistachio Cream Sauce – Whisk yogurt, buttermilk and maple syrup. Place in the refrigerator overnight. Remove pears from poaching liquid. Spoon yogurt into pear. Garnish with pistachios and orange peel.