Green Tea Poached Pear

By Chad Carns

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.


About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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