Green Tea Poached Asian Pears with Pistachio Cream Sauce - Recipe
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 taut skin.
4 unblemished Asian pears
1 cup granulated white sugar
2 cups freshly brewed green tea, such as Dragonwell, using water at 180 to 185° F
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 mint
Garnish: fresh mint leaves, if desired
Pistachio Cream Sauce:
1 cup nonfat plain yogurt, well drained
1/2 cup buttermilk
1 teaspoon pure maple syrup
1 cup shelled, skinned, coarsely chopped natural pistachios
2. Peel the pears and core with a corer or a small
paring knife, being sure to remove the tart center area
3. 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.
4. Reduce the heat to a
simmer and add the peeled and cored pears. Cook for about
15 to 20 minutes.
5. The pears will remain firm. Cool to room
temperature and then refrigerate, covered.
6. For the 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.
7. Assembly: Remove pears from poaching liquid, drain well, and place 1 in each of the 4 chilled goblets. Mask with the sauce and serve immediately, garnish with fresh mint leaves if desired.