RECIPE:
Ingredients:
•
4 unblemished Asian pears
• 1 cup/200 grams granulated white sugar
• 2 cups/475 milliliters freshly brewed green
tea, such as Dragonwell, using water at 180 to 185°
F/82 to 85° C
• 1 2-inch/5-centimeter 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/240 milliliters nonfat plain yogurt, well drained
• ½ cup/120 milliliters buttermilk
• 1 teaspoon/5 milliliters pure maple syrup
• 1 cup/130 grams shelled, skinned, coarsely
chopped natural pistachios
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.Over
medium heat, bring the mixture to just under a boil, or
until the sugar is fully 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.
Pistachio
Cream 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.
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, garnished with fresh mint leaves if desired.
Serves 4. |
