Pears Poached In Green Tea Recipes

Steps:

• In a Dutch oven, combine the water, brown sugar, cranberry sauce and honey. Bring to a boil. Remove from the heat; add tea bags. Cover and steep for 5-8 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears; cut a thin slice from bottom to level if necessary. Remove and discard tea bags. Add pears to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pears are tender. Remove pears with a slotted spoon and keep warm., In a small saucepan, bring 2 cups tea mixture to a boil; cook until liquid is reduced to 1/2 cup, about 20 minutes., In a small bowl, combine the creme fraiche, confectioners' sugar and orange zest. Place pears on dessert plates. Drizzle with syrup and serve with sauce.

Steps:

• To poach the pears, bring 4 cups water to a boil in a medium saucepan. Remove from the heat and add the ginger and black tea bags; let steep 10 minutes. Squeeze the bags against the side of the pan, then discard them. Stir in the sugar, honey, peppercorns, ginger and lemon peel and bring to a simmer. Add the pears and additional water to cover the pears, if needed. Simmer, turning the pears occasionally, until just tender all the way through, 20 to 22 minutes. Let cool in the liquid. Halve and core the pears and pat dry. Slice the pears into 1/4-inch slices. (You'll get 6 or 7 slices from each pear.)
• Heat the butter in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Set aside to cool.
• Preheat the oven to 400 degrees F.
• Unroll the pie crust on a floured work surface and roll to a 14-inch circle. Center on a parchment-lined baking sheet (it's OK if it overhangs at this point). Spread the leeks on the crust in a 9-inch circle. Sprinkle the cheese over the top. Top with the pears in a spiral. Fold over and pleat the edges of the dough, leaving the center of the galette open. Brush the dough with the beaten egg.
• Bake the galette until the juices are bubbling and the pastry is golden brown and crisp, 40 to 45 minutes. Remove to a baking rack to cool. Serve warm or at room temperature, sprinkled with the chives, if using.

Steps:

• Bring 6 cups water to a boil in a large saucepan. Cut out a parchment-paper circle the diameter of your saucepan; set aside. Add tea bags to boiling water, remove saucepan from heat, and let steep for 10 minutes. Remove tea bags, squeezing excess liquid into the saucepan, and discard. Add sugar, ginger, orange peel, vanilla pod and seeds to the tea; stir to dissolve sugar. Bring tea mixture to a simmer over medium high heat; cook 5 minutes.
• Meanwhile, peel pears, leaving stems intact. Using a melon baller, scoop out the seeds and core from the bottom of each pear. Add pears to saucepan; reduce heat maintaining a gentle simmer. Cover pears with the parchment-paper circle to keep them submerged. Cook until just tender, about 20 minutes.
• Using a slotted spoon, remove pears. Strain cooking liquid; discard solids. Return cooking liquid to saucepan. Bring to a boil over medium-high heat. Cook until reduced to 1 cup, about 30 minutes.
• Place pears on plates and spoon about 2 tablespoons syrup over each pear. Serve with a dollop of mascarpone and brittle. Any remaining syrup can be stored, covered, in the refrigerator for up to one week. Drizzle over ice cream, if desired.

Steps:

• Make dessert in just 15 minutes: Peel, halve and core 4 pears. Put in a shallow dish with 1 cup white wine, 2/3 cup sugar, 2 strips grapefruit zest and 1 split vanilla bean. Cover with plastic wrap; microwave about 10 minutes. Serve the pears with the vanilla syrup; top with whipped cream, if desired.

Steps:

• Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
• Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
• Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
• Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Steps:

• Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender - poke them with a skewer or the tip of a knife.
• Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.