I love the combination of ginger and pears in this light but delicious dessert. Sprinkle with toasted almonds and top with a dollop of vanilla yogurt for a perfect finish to a substantial meal.
Yield: Makes 8 servings
4 cups (1 l) boiling water
2 tbsp (25 ml) green tea leaves
1 to 2 tbsp (15 to 25 ml) grated ginger root (see Tips)
½ cup (125 ml) liquid honey (125 ml)
1 tsp (5 ml) almond extract
1 tsp (5 ml) grated lemon zest
8 firm pears, such as Bosc, peeled, cored and cut into quarters lengthwise
Toasted sliced almonds, optional
Low-fat vanilla yogurt, optional
1. In a pot, combine boiling water and green tea leaves. Cover and let steep for 5 minutes. Strain through a fine sieve into slow cooker stoneware.
2. Add gingerroot, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender. Transfer to a serving bowl, cover and chill thoroughly. Serve garnished with toasted almonds and a dollop of yogurt, if using.
This dessert should be made early in the day or the night before so it can be well chilled before serving.
Works best in a small (3½ quart) slow cooker
I prefer a strong ginger taste in these pears, but some might feel it overpowers the taste of the pears. Vary the amount of ginger to suit your preference. When poaching, use firmer pears, such as Bosc, for best results.