Ginger and Jasmine Tea–Poached Pears
Poaching pears in jasmine green tea creates a fragrant and delicate dessert. It’s also a delicious alternative to pie for gluten-free guests. Make sure to use firm, ripe Bosc pears — this variety tends to keep its shape best when poached. Serve with your favorite gluten-free gingersnap cookies on the side.
- 3 cups strongly brewed jasmine green tea
- ⅓ cup sugar
- 1 (1-inch) piece fresh ginger, thinly sliced
- 3 ripe but firm pears, such as Bosc, peeled, halved and cored, with stems left attached
Combine tea, sugar and ginger in a wide, shallow pot and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
Arrange pears in pot in a single layer, cut-sides down. Cover and simmer gently, spooning the liquid over the pears from time to time, until just tender, 15 to 20 minutes.
Let pears cool in liquid, then serve warm or at room temperature with the fragrant poaching liquid spooned over the top.