Green Tea-Poached Asian Pears
with Pistachio Cream Sauce

4 unblemished Asian pears
1-cup granulated white sugar
2 cups freshly brewed Bromley Green tea, using water at 180 to 185 degrees
1-2-inch piece of fresh ginger root, peeled and sliced into thin coins
Peel of half an average-sized lemon
1 large sprig of fresh mint
Garnish: fresh mint leaves, if desired

Pistachio Cream Sauce Ingredients
1 cup nonfat plain yogurt, well drained
1/2 cup buttermilk
1 teaspoon pure maple syrup
1 cup shelled, skinned, coarsely chopped natural pistachio nuts

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, gingerroot, 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 simmer and add the peeled and cored pears. Cook for about 15 to 20 minutes. The pears will remain firm. Cool to room temperature and then refrigerate, covered. Meanwhile make the Pistachio Cream Sauce.

Pistachio Cream Sauce
In a small bowl, whisk together the yogurt, buttermilk, and maple syrup. Add the nuts and store mixture in the refrigerator until your guests are ready to eat.
Assembly: Remove pears from poaching liquid, drain well, and place 1 each in 4 chilled goblets. Mask with the sauce and serve immediately. Garnish with fresh mint leaves, if desired.

Serves 4.

This recipe is part of the book Cooking with Tea by Robert Wemischner and Diana Rosen.


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