Green Tea Poached Pears With Vanilla Mascarpone and Pistachio Brittle
- prep time 40 min
- total time 110 min
- serves 6
12 bags Green Tea
1 cup brown 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
6 Bosc pears, peeled & cored
1 cup chilled whipping cream
½ cup chilled mascarpone cheese
¼ cup sugar
½ teaspoon vanilla extract
1 orange, zestPistachio Brittle
¼ cup sugar
1 tablespoon honey
1 tablespoon pistachios, finely chopped
¼ teaspoon coarse sea salt
Nonstick vegetable cooking spray
1. Bring 6 cups water to a boil in a large saucepan. Add tea bags to boiling water, remove saucepan from heat, and let steep for 10 minutes. Add the brown 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 for 5 minutes. Add pears and reduce heat to a gentle simmer. Cover pears with the parchment-paper circle to keep them submerged. Cook until just tender, about 20 minutes.
2. Using a slotted spoon, remove pears and allow to cool. Strain cooking liquid. Return cooking liquid to saucepan. Bring to a boil over medium-high heat. Cook until reduced to 1 cup, about 30 minutes.
3. In a small bowl, mix the cream and mascarpone cheese together with the sugar, vanilla extract and orange zest. Place in a piping bag and stuff each pear with mixture.Pistachio Brittle
1. Spray a baking sheet with cooking spray; set aside. Combine sugar, honey, and 2 tablespoons water in a small saucepan over medium-high heat. Bring to a boil without stirring, and cook until deep golden brown, 4 to 5 minutes. Pour onto prepared baking sheet. Immediately sprinkle evenly with pistachios and salt. Let cool completely.