Ingredients
| Quantity | Ingredients |
|---|---|
| 4 | Asian pears |
| 1 cup | granulated sugar |
| 2 cups | freshly brewed green team such as Dragonwell |
| 1 2-inch | piece of fresh ginger root peeled and sliced into thin coins |
| peel of half an average-sized lemon | |
| 1 large sprig | fresh mint |
| Pistachio Cream Sauce | |
| 1 cup | nonfat plain yogurt, well drained |
| 1/2 cup | buttermilk |
| 1 tsp | pure maple syrup |
| 1 cup | shelled, skinned, coarsely chopped natural pistachio nuts |
Directions
1. 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, ginger root, lemon peel and mint in a medium-size saucepan large enough to hold the 4 pears in a single layer. 2. Over medium heat, bring the mixture to just under a boil, or until the sugar is 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. 3. Pistachio Cream Sauce: In a small bowl, whisk together the yogurt, buttermilk and maple syrup. Add the nuts and store mixture in refrigerator until your guests are ready to eat. 4. Assembly: Remove pears from poaching liquid, drain well, and place 1 each in 4 chilled goblets. Mask with the sauce and serve immediately, garnished with fresh mint leaves if desired.
Source: Cooking with Tea by Robert Wemischner and Diana Rosen, Periplus Editions, 2000.