Green Tea-Poached Asian Pears with Pistachio Cream Sauce
  • 4 unblemished Asian pears
  • 1cup turbinado sugar
  • 2cups freshly brewed green tea
  • 1(2-inch) piece fresh ginger, peeled and sliced into thin coins
  • Peel of half a lemon
  • 1large sprig of fresh mint
  • Fresh mint leaves, for garnishif desired
  • 1cup nonfat plain yogurt, well drained
  • 1/2cup buttermilk
  • 1tablespoon pure maple syrup
  • 1/2cup shelled, skinned, coarsely chopped natural pistachios
  1. Peel the pears and core with a corer or a small paring knife, being sure to remove the tart center core area of each. Place the sugar, green tea, gingerroot, lemon peel and mint in a medium size saucepan large enough to hold the four pears in a single layer.
  2. Over medium heat, bring the mixture to just under a boil, or until the sugar is fully dissolved. Reduce heat to a simmer and add the peeled and cored pears. Cook for about 15 to 20 minutes. The pears will remain firm. Cool to room temperature and then refrigerate, covered. Meanwhile, make the Pistachio Cream Sauce.
  3. Pistachio Cream Sauce: In a small bowl, whisk together the yogurt, buttermilk and maple syrup. Add nuts and store mixture in refrigerator until your guests are ready to eat.
  4. Assembly: Remove pears from poaching liquid, drain well and place one each in four chilled goblets. Mask with the sauce and serve immediately, garnished with fresh mint leaves, if desired.
Recipe Notes

Calories 348,Fat 9,Perfat 21,Cholesterol 2,Carbo 66,Protein 7,Fiber N/A,Sodium N/A