Ingredients Jump to Instructions ↓

  1. 1/4 cup Matcha Cream, (recipe follows)

  2. 4 cups water

  3. 1 1/2 tablespoons green tea leaves, preferably sencha

  4. 1 cup sugar

  5. 1 tablespoon chopped crystallized ginger

  6. 1/2 teaspoon almond extract

  7. 4 firm, ripe Anjou or Bosc pears, peeled, halved and cored

  8. 1 tablespoon sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. Prepare Matcha Cream. Meanwhile, bring water to a boil in a shallow pan or deep skillet. Stir in tea, turn off heat and let steep, covered, for 5 minutes. Pour through a cheesecloth-lined sieve to remove leaves; return tea to the pan. Add sugar, ginger and almond extract and bring just to a boil. Add pears, cut-side up, and poach over low heat until quite tender when pierced with a wooden skewer. Transfer to a bowl and let the pears cool in the poaching liquid. Serve at room temperature or chilled. Use a slotted spoon to place two pear halves in each dessert dish. Spoon 2 tablespoons of the poaching liquid over the pears. Serve with a generous dollop of Matcha Cream and garnish with almonds.


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