Pears poached in lemongrass & ginger tea
If you enjoy the marriage of fruit and warm Asian flavours, you will appreciate the combination of lemongrass, ginger and coconut in this autumn-inspired dessert.
Not much goes to waste here. Pear peels are used to infuse the poaching liquid with extra flavour, as it makes for a light and aromatic pear, lemongrass and ginger tonic – wonderful for digestion, which can be enjoyed warm or cold depending on the mood.
- 1.5 litres filtered water
- 1 lemongrass and ginger tea bag
- 4 medium-sized pears (about 135g each)
- Peel of ½ lime
- 1 stalk lemongrass, chopped into 4 pieces
- 8g knob fresh ginger, cut into 4 pieces
- 4 scoops dairy-free ice-cream or coconut ice-cream
- 2 tbsp shredded coconut
- Bring water to a boil in a large saucepan. In the meantime, peel pears, reserving the peels.
- Once the water is boiling, add the tea bag, pears and peelings, lime peel, chopped lemongrass and ginger.
- Simmer gently for 15 minutes.
- Turn off the heat, cover the saucepan and allow the pears and liquid to come to room temperature and the pears to finish poaching.
- To serve pears, cut them lengthways.
- Remove the core using a teaspoon.
- Arrange one or two pear halves in a serving bowl.
- Top with a scoop of dairy-free ice-cream or coconut ice-cream mixed with lightly toasted coconut through it.
- Store pears in an airtight container in the fridge.
- Pour poaching liquid into a jar or bottle and store in the fridge for up to four days.
- Dilute the tonic with water or drink straight up, cold or warm.
- You can even blend the ginger and pear peel into the liquid for an even more wholesome drink.
Recipe from Martyna Angell, wholesome-cook.com.