asian pears

Market Matters- Black Tea Cold Poached Asian Pears

10 Jan 2010
asian pear

It has been absolutely weeks since I have done a Market Matters post from the Hollywood Farmers Market. Travel, and sickness have kept me “up the hill” and unable to shop there most Sundays lately. I think my last Sunday post from the Market was in November. But don’t quote me on that!

Depending on where you live you might hate me for what I am about to say next, but it is 82 degrees F. (28 degrees C.) today in Los Angeles. Which leads me to the next little statement you may hate me for uttering. The Hollywood Farmers Market runs all year. That’s 12 months or 52 weeks (in a row)… la-dee-dah la-dee-dah!

So on this gorgeous sunny Sunday morning the only weather related issue in my life was whether to wear the new orange cargo shorts or my good old Sunday favorites­­– the camouflage cut-offs. I won’t tell you which I chose ‘cuz that would be too much like rubbing it in.

But just so you know my life is not all sunbeams and lollipops. Nope, I have some cloudy thoughts too. Like this morning, as me and my camouflage cut-offs (oops I let that slip– sorry) plopped ourselves down on the terrace to read the Sunday paper a couple of disturbing thoughts floated through my mind. First, did I remember to put on sunscreen this morning? I did not need another Sunday suntan. My poor skin needs a break. And second, I must admit, I felt a little performance anxiety. It’s been so long since I chose something from the Hollywood Farmers Market to bring to you, my virtual eaters. I was worried that maybe I had lost my groove.

Sippity Sup Continues »
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Vanilla-Ginger & Black Tea Scented Asian Pears

cold poached asian pears
By jgreghenry Published January 10, 2010
Prep time: 120
Yield:1 ()

Ingredients:

  • 2 medium asian pears, cored and quartered
  • 0.5 t vanilla extract
  • 1 c packed light brown sugar
  • 1 teabag of a strong black tea such as darjeeling or earl grey
  • 4 c water
  • 1 two-inch piece of ginger thinly sliced into rounds

Directions

Bring ginger slices, vanilla extract, sugar, black tea bag and water to a boil in a small sauce pan. Lower the mixture to a simmer and let it reduce by about 15%. About 30 minutes. You want it to thicken some but not become syrupy. Remove the liquid from the heat and allow it to cool about 30 minutes. Cut each pear quarter lengthwise into 4 slices, and place them in a large bowl. Pour the cooled vanilla-ginger mixture through a strainer and over the pears. Cover the pears with a piece of plastic wrap laid right on top of the surface of the liquid, pressing along the edges of the bowl to attain a tight seal. Move the bowl to the refrigerator to "cold-poach" at least one hour, or up to three days. To serve divide the pears among four bowls, spooning a bit of the liquid on top. serve with wafer style cookies or shortbread.

Notes:

serves 4