Green Tea Poached Pears With Pistachio Brittle Recipes

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PEARS POACHED IN GREEN TEA



Pears Poached in Green Tea image

A mingling of green tea and grapefruit zest transforms Bosc pears into an intriguing, healthful dessert. The tea is steeped separately, before the sliced fruit is added. The tender, cooked pears can rest in the liquid for hours, absorbing additional flavor before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 tablespoons jasmine green tea leaves
3 cups cold water
1/2 cup granulated sugar
Finely grated zest and juice from 1/2 pink grapefruit
3 firm, ripe Bosc pears, peeled, halved lengthwise, cored, cut into 1/4-inch slices, and rubbed with lemon

Steps:

  • Place tea in a glass measuring cup or a teapot. Bring 2 cups water to a simmer, and pour over tea. Steep for 4 minutes.
  • Strain tea into a medium pot. Stir in sugar, grapefruit zest, and remaining 1 cup water. Gently simmer, stirring, until sugar has dissolved, about 2 minutes.
  • Add grapefruit juice and pears to pot. Cook, adjusting heat so that steam rises from surface but no bubbles appear, until pears are slightly translucent and just tender, 12 to 15 minutes. Using a slotted spoon, divide pears among 4 dishes, and let cool slightly.
  • Return liquid to a gentle simmer. Cook until slightly reduced, about 5 minutes. Pour over pears. Serve warm, at room temperature, or chilled. Pears can be refrigerated in syrup for up to 2 days.

SPICED TEA POACHED PEARS



Spiced Tea Poached Pears image

Pears are among my favorite fall fruits. This lovely dessert makes them especially spectacular. Easy elegance at its best-and that's important around the holidays.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

7 cups water
1-1/4 cups packed light brown sugar
1/2 cup whole-berry cranberry sauce
1/3 cup honey
9 orange-flavored black tea bags
12 medium pears
SAUCE:
1/2 cup creme fraiche or sour cream
1 tablespoon confectioners' sugar
1 tablespoon grated orange zest

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.

Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 13mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 5g fiber), Protein 1g protein.

POACHED PEAR TART WITH CARAMELIZED PISTACHIOS



Poached Pear Tart with Caramelized Pistachios image

Yield Makes 6 to 8 servings

Number Of Ingredients 20

2/3 cup shelled raw unsalted natural pistachios
7 tablespoons sugar, divided
1 1/3 cups whole milk
4 large egg yolks
3 tablespoons cornstarch
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 4 pieces
5 tablespoons whipping cream
3 cups fruity red wine (such as Zinfandel)
3/4 cup sugar
Peel from 1 orange, removed with vegetable peeler in strips
Peel from 1 lemon, removed with vegetable peeler in strips
5 medium-size firm but ripe pears (such as Anjou), peeled, rubbed with cut side of lemon wedge
3 tablespoons sugar
2 tablespoons water
1/2 cup shelled raw unsalted natural pistachios
1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk

Steps:

  • Finely grind pistachios and 3 tablespoons sugar in processor. Transfer nut mixture to heavy medium saucepan; add milk and bring to boil. Whisk remaining 4 tablespoons sugar, yolks, and cornstarch in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same pan; whisk constantly over medium-high heat until mixture boils and thickens, about 1 minute. Remove from heat. Whisk butter into pastry cream, 1 piece at a time. Transfer pastry cream to bowl; press plastic wrap directly onto surface. Cover and chill at least 4 hours. Stir in cream. (Can be made 2 days ahead. Keep chilled.)
  • Bring wine, sugar, orange peel, and lemon peel to boil in heavy large saucepan, stirring until sugar dissolves. Add pears; bring to simmer. Cut parchment paper round to fit pan; press paper atop pears. Partially cover pan; reduce heat to medium-low and simmer gently until pears are tender, turning occasionally, about 30 minutes. Transfer pears and poaching liquid to medium bowl. Cool to room temperature. (Pears can be prepared 2 days ahead. Cover and refrigerate.)
  • Line rimmed baking sheet with parchment paper. Stir sugar and 2 tablespoons water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns medium amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan. Immediately add pistachios; stir until caramel is deep amber and coats nuts. Immediately spread nuts on prepared baking sheet, separating any clumps. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
  • Preheat oven to 375°F. Butter 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns until moist clumps form. Press dough onto bottom and up sides of prepared pan. Freeze crust 15 minutes.
  • Bake crust until golden brown, about 20 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Let stand at room temperature.)
  • Remove pears from poaching liquid. Pour poaching liquid into medium saucepan; boil until syrup is reduced to 1/2 cup, about 10 minutes. Chill wine syrup until cold.
  • Cut pears lengthwise in half. Scoop out cores and center veins; cut off stems. Place pears, cut side down, on triple-thick layer of paper towels. Cover with triple-thick layer of paper towels. Pat pears dry, changing paper towels as needed to absorb excess liquid. Cut each pear half lengthwise into 4 to 6 slices.
  • Spread pastry cream in crust. Arrange pear slices decoratively atop pastry cream, covering completely. (Can be prepared 2 hours ahead. Cover loosely and chill.)
  • Scatter caramelized pistachios over tart. Cut tart into wedges and serve with wine syrup.

GREEN TEA POACHED PEAR



GREEN TEA POACHED PEAR image

Categories     Fruit     Dessert     Poach     Christmas     Quick & Easy     Healthy

Yield 4 2

Number Of Ingredients 13

Pear
4 c green tea, freshly brewed
1 c sugar
1 oz ginger, peeled and sliced
1 orange, quartered
1 sprig of mint
4 Asian pears, peeled and cored
Pistachio Cream Sauce
1 c yogurt, drained
1/4 c buttermilk
1 T pure maple syrup
1 c pistachios, chopped
2 T orange peel

Steps:

  • DIRECTIONS: Poached Pear - Place green tea, sugar, ginger, orange, mint and pears in a medium-size saucepan. Simmer for 20 minutes. Cool. Cover and place in the refrigerator overnight. Pistachio Cream Sauce - Whisk yogurt, buttermilk and maple syrup. Place in the refrigerator overnight. Remove pears from poaching liquid. Spoon yogurt into pear. Garnish with pistachios and orange peel. Drink Pairing: Bourbon, Kentucky

GREEN TEA-POACHED PEARS WITH PISTACHIO BRITTLE



Green Tea-Poached Pears with Pistachio Brittle image

Recipe from "The Martha Stewart Show" TV kitchen

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

12 tea bags Lipton Pyramid Green Tea with Mandarin
1 cup sugar
1 1-inch piece fresh ginger, peeled and sliced
2 3-inch-by-1/2-inch strips orange peel
1 vanilla bean, split and scraped
4 firm but ripe Bosc pears
Whipped mascarpone cheese, creme fraiche, or heavy cream
Salted Pistachio Brittle Salted Pistachio Brittle, crushed

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.

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