teaspoons at the table: poached pears & green tea (fall fest 2010)

Fall skies and whistling winds send my mind and taste buds to autumn orchards. While the apple tends to be the star of the seasonal show, I often lean towards the delicate understudy in the bushel, the pear.

Standing tall, the bosc pear must be proud of its unforgettable sweet yet spicy bite. Often paired with or infused in white teas to highlight the floral flavors of the gentle leaves and buds, pears are the delicate companion. So, I thought I would shed some light on the bosc's spicier side by inviting green tea with lemongrass and ginger to the table.

This week's {teaspoons at the table} takes a closer look at a poached bosc pear with green tea & lemongrass/ginger/lavender honey simple syrup. A fall indulgence, this sweet and subtly spicy treat captures the warming flavors of fall.

Poached Bosc Pear with Green Tea & Lemongrass/Ginger/Lavender Honey Simple Syrup

Ingredients:

• 1 & 1/4 cup water
• 1 bosc pear
• 1 tsp brown sugar
• 1 tsp vanilla extract (or freshly scraped vanilla beans if you're in an indulgent mood)
• 4 tsp lavender honey (or your favorite local flavor)
• 1 tsp green tea with lemongrass/ginger (or another spicy green tea blend. feel free to substitute the green tea for green rooibos infused with spicy companions for a decaffeinated sip)

Bosc pears are absolutely fabulous when poached. They retain their shape and are the perfect canvas for sauces and simple syrups. First step to poaching: peel the pear and use a pairing knife or melon baller to scoop out the tiny core and seeds. Time to create the steamy bath: mix 1 cup  of the water, vanilla extract and brown sugar in a pot, place pear in the center, and heat to a boil. Cover the pot with an aluminum foil tent or a piece of parchment paper and simmer for 15 minutes. As the pear poaches, be sure to turn the pear on each side to coat the entire fruit in the liquid for an even steam.

While the steam bath simmers, heat the remaining 1/4 cup of water to 175 degrees (steaming but not boiling) and add 1 teaspoon of the green tea with ginger/lemongrass. Steep for 4 to 5 minutes and remove leaves from liquid. When the pear has finished poaching, gently remove pear and place it in a small serving bowl/plate. Remove 3/4 of the pear broth so that only 1/4 remains in the pot. Add 4 tsp of lavender honey, 1/4 cup green tea liquid, stir and bring liquid to a boil. Simmer for 5-6 minutes and remove from heat. Cool briefly. Spoon green tea & lemongrass/ginger, lavender honey, vanilla/brown sugar simple syrup over pear and serve.

The bright and zesty flavors of the green tea balance the rich sweetness of the brown sugar, vanilla and lavender honey. The lemongrass/ginger flavors blend with the earthy/floral lavender in the honey. Combine the complex syrup with a bite of bosc for the ultimate sweet, spicy, fruity treat. Cheers to the pear for its culinary compatibility with spicy green tea!

tea tip: steep a pot of the green tea with lemongrass & ginger and serve it with the bosc treat for the ultimate pairing experience. To sweeten up the spicy pot of tea, add the remaining 3/4 cup of pear broth not used in the simple syrup.

This post was written to coincide with this week's Fall Fest 2010 ingredeint: pears. Away to Garden and the Cooking Channel teamed up to "feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market." Steep a pot of tea, and take a few moments to read their list of fabulous pear recipes.

Comments

[Katie]

This sounds so so good!!

Katie xox

[Melissa]

Yumm! I love tea. I will have to try this.
This is the first time I have joined in on Fall Fest.
I made a Pear, Honey and Ginger Slab Pie which turned out so yummy! Here is a link to the post.

http://shootsandroots.wordpress.com/2010/10/20/pear-honey-and-ginger-slab-pie/

[alexis]

Katie & Melissa, glad to hear that you like the recipe. If you make it, let me know what you think.

I might try it again this weekend with a different tea for flavor comparison (maybe a hearty black?)