Green Tea Poached Pears use a strong, honeyed green tea as the poaching liquid, which gives the fruit a delicate, fragrant lift that heavier red-wine versions never manage. Lemon and a little ginger sharpen it, and the pears come out tender, glossy and gently scented.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Green Tea Poached Pears recipe. Canonical: https://teas.co.uk/recipes/green-tea/green-tea-poached-pears/
Serves four and makes a light end to a meal or a centrepiece for afternoon tea. The tea pairs naturally with almond cake and dark chocolate, so a shaving of either alongside finishes the plate. Brew the green at 80C so the syrup tastes sweet rather than stewed.
You'll need
- 4 tea bags of Tetley Pure Green Tea
- 600ml just-off-boil water cooled to about 80C (boil, then rest the kettle for roughly 90 seconds)
- 4 firm pears, peeled with the stalks left on
- 4 tablespoons honey
- Juice and pared zest of 1 lemon
- 2 thin slices of fresh ginger (optional)
Method
- Rest the boiled kettle for about 90 seconds, then steep four bags in 600ml of roughly 80C water for 4 minutes to make a strong green tea. Lift the bags out without squeezing.
- Pour the tea into a wide pan, stir in the honey, lemon juice, zest and ginger, and bring to a gentle simmer.
- Sit the peeled pears in the liquid, cover, and poach gently for 20 to 25 minutes, turning now and then, until tender to the point of a knife.
- Lift out the pears. Simmer the liquid for a few minutes to reduce it a little, then spoon it over the pears. Serve warm or chilled, with cream or yoghurt.
- Press a disc of baking paper onto the surface while poaching so the pears stay submerged and colour evenly.
Want the background, not just the brew?
Brewed with: Tetley Pure Green Tea, 50 Tea Bags 100g
Made this? Rate it.
Sign in to rate +5 to 25 reward points · sign-in required
Got something to add? Logged-in customers can submit additions to the Tea Wiki, admin-approved, your name on the byline, plus reward points.
Sign in to contribute