Name: Green Tea–Poached Asian Pears with Pistachio Cream Sauce
Yield: Serves 4
Ingredients: fresh mint leaves, if desired; 1 cup/240 milliliters nonfat plain yogurt, well drained; 1 large sprig of fresh mint; 1 teaspoon/5 milliliters pure maple syrup; 1 cup/130 grams shelled, skinned, coarsely chopped natural pistachio nuts; ½ cup/120 milliliters buttermilk; Peel of half an average-sized lemon; 1 cup/200 grams granulated white sugar; 4 unblemished Asian pears; 1 2-inch/5-centimeter piece of fresh ginger root, peeled and sliced into thin coins; 2 cups/475 milliliters freshly brewed green tea, such as Dragonwell, using water at 180 to 185°F/82 to 85°C

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

This refreshing dessert, a year-round treat, is edged with a rumor of mint for a touch of luxury. Its complex taste belies its simple method of preparation. Look for fruit that is unbruised with a taut skin.

Ingredients

4 unblemished Asian pears
1 cup/200 grams granulated white sugar

Dessert
Gluten-free
Vegetarian

Method

Chill 4 goblets. Peel the pears and core with a corer or a small paring knife, being sure to remove the tart center area of each. Place the sugar, green tea, ginger root, lemon peel, and mint in a medium-size saucepan large enough to hold the 4 pears in a single layer.

Over medium heat, bring the mixture to just under a boil, or until the sugar is fully dissolved. Reduce the heat to a s

‌

Ingredients

Method

Part of