Image of four pears ranging in color from light green to white

Recipe of the Month - Tea-Poached Pears with Pistachio Cream Sauce

October 2, 2024 Michele Lillie

Try this simple and elegant tea-infused dessert while fresh pears are in season. Serve it with a cup of our Dragon Well green tea for an experience that will surely impress your guests.

3 clear glass goblets filled with yellow pears and topped with a white sauce and mint leaves

Ingredients

For the Pears

4 unblemished Asian or firm Bosc pears
1 cup white or turbinado sugar
2 cups freshly brewed Dragonwell green tea
1 (2-inch) piece fresh ginger, peeled and sliced into thin coins
Peel of half a lemon
1 large sprig of fresh mint
Fresh mint leaves, for garnish if desired

For the Pistachio Cream Sauce

1 cup nonfat plain yogurt, well drained
½ cup buttermilk
1 tablespoon pure maple syrup
½ cup shelled, skinned, coarsely chopped natural pistachios

Directions

Step 1

Peel and core the pears being sure to remove the tart center core area of each pear. Place the sugar, green tea, ginger root, lemon peel and mint in a medium size saucepan large enough to hold the four pears in a single layer.

Step 2

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

Step 3

Make the Pistachio Cream Sauce: In a small bowl, whisk together the yogurt, buttermilk and maple syrup. Add nuts and place mixture in refrigerator until ready to eat.

Step 4

To assemble, remove pears from poaching liquid, drain well and place one each in four chilled goblets. Drizzle over the sauce and serve immediately, garnished with fresh mint leaves, if desired.

Variations

Try different pears but be sure to make sure they are firm so they do not disintegrate.
Try different teas and flavorings
- Poach the pears in steeped hibiscus tea and red wine seasoned with star anise and sweetened withe honey.
- Poach the pears in chamomile tea spiced with ginger and sweetened with sugar or honey.
- Poach the pears in our classic Ceylon black tea along with vanilla and maple syrup.
Instead of the Pistachio Cream Sauce, serve with your preferred ice cream.

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