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The Bent Fork. Friday Night Food Fun.


The Bent Fork. Friday Night Food Fun. Green Tea-Poached Pears with Pistachio Brittle… Need I say more? What to do on a Friday night? Experiment with sweets of course! I spotted this on t.v. last year around Thanksgiving, and found some spare pears in need of use. I wasn’t sure how this recipe would go, but I’m happy to report success! The flavors are bold and fresh - the combo of pears, ginger, mascarpone cheese, and pistachio is fantastic! Some desserts are heavy - at least for me - but this one is light with a punch of fabulous flavor. Don’t go out this Friday night. Stay in and enjoy some divine dessert!   Ingredients 12 tea bags Lipton Pyramid Green Tea with Mandarin 1 cup sugar 1 1-inch piece fresh ginger, peeled and sliced 2 3-inch-by-1/2-inch strips orange peel 1 vanilla bean, split and scraped 4 firm but ripe Bosc pears Whipped mascarpone cheese, creme fraiche, or heavy cream Salted Pistachio Brittle, crushed Directions Bring 6 cups water to a boil in a large saucepan. Cut out a parchment-paper circle the diameter of your saucepan; set aside. Add tea bags to boiling water, remove saucepan from heat, and let steep for 10 minutes. Remove tea bags, squeezing excess liquid into the saucepan, and discard. Add sugar, ginger, orange peel, vanilla pod and seeds to the tea; stir to dissolve sugar. Bring tea mixture to a simmer over medium high heat; cook 5 minutes. Meanwhile, peel pears, leaving stems intact. Using a melon baller, scoop out the seeds and core from the bottom of each pear. Add pears to saucepan; reduce heat maintaining a gentle simmer. Cover pears with the parchment-paper circle to keep them submerged. Cook until just tender, about 20 minutes. Using a slotted spoon, remove pears. Strain cooking liquid; discard solids. Return cooking liquid to saucepan. Bring to a boil over medium-high heat. Cook until reduced to 1 cup, about 30 minutes. Place pears on plates and spoon about 2 tablespoons syrup over each pear. Serve with a dollop of mascarpone and brittle. Any remaining syrup can be stored, covered, in the refrigerator for up to one week. Drizzle over ice cream, if desired.

The Bent Fork.
Friday Night Food Fun.
Green Tea-Poached Pears with Pistachio Brittle… Need I say more?
What to do on a Friday night? Experiment with sweets of course! I spotted this on t.v. last year around Thanksgiving, and found some spare pears in need of use. I wasn’t sure how this recipe would go, but I’m happy to report success!
The flavors are bold and fresh - the combo of pears, ginger, mascarpone cheese, and pistachio is fantastic! Some desserts are heavy - at least for me - but this one is light with a punch of fabulous flavor. Don’t go out this Friday night. Stay in and enjoy some divine dessert!

Ingredients

  • 12 tea bags Lipton Pyramid Green Tea with Mandarin
  • 1 cup sugar
  • 1 1-inch piece fresh ginger, peeled and sliced
  • 2 3-inch-by-1/2-inch strips orange peel
  • 1 vanilla bean, split and scraped
  • 4 firm but ripe Bosc pears
  • Whipped mascarpone cheese, creme fraiche, or heavy cream
  • Salted Pistachio Brittle, crushed

Directions

  1. Bring 6 cups water to a boil in a large saucepan. Cut out a parchment-paper circle the diameter of your saucepan; set aside. Add tea bags to boiling water, remove saucepan from heat, and let steep for 10 minutes. Remove tea bags, squeezing excess liquid into the saucepan, and discard. Add sugar, ginger, orange peel, vanilla pod and seeds to the tea; stir to dissolve sugar. Bring tea mixture to a simmer over medium high heat; cook 5 minutes.
  2. Meanwhile, peel pears, leaving stems intact. Using a melon baller, scoop out the seeds and core from the bottom of each pear. Add pears to saucepan; reduce heat maintaining a gentle simmer. Cover pears with the parchment-paper circle to keep them submerged. Cook until just tender, about 20 minutes.
  3. Using a slotted spoon, remove pears. Strain cooking liquid; discard solids. Return cooking liquid to saucepan. Bring to a boil over medium-high heat. Cook until reduced to 1 cup, about 30 minutes.
  4. Place pears on plates and spoon about 2 tablespoons syrup over each pear. Serve with a dollop of mascarpone and brittle. Any remaining syrup can be stored, covered, in the refrigerator for up to one week. Drizzle over ice cream, if desired.
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