Blonde Poached Pears With RooibosBlonde Poached Pears With Rooibos
Blonde Poached Pears With Rooibos
Blonde Poached Pears With Rooibos
Enjoy a this twist on classic poached pears!
Sally Errey, RNCP, RHN
Sally Errey, RNCP, RHN
Logo
Recipe - Choices Market Corporate Store
Blonde-Poached-Pears-With-Rooibos.jpg
Blonde Poached Pears With Rooibos
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
4 cups Rooibos tea
1/2 cup Apple juice
1 tbsp. Crystalized ginger
1/2 tsp. Almond extract
4 firm Pears
1/4 cup Sliced almonds
Directions

In a large pot, heat the brewed tea, apple juice concentrate, ginger and almond extract until just boiling. Add the pear halves so that they have the cut side facing up. Poach over low heat for about 10 minutes or until tender, when they can be pierced easily with a skewer. Transfer the pears and the liquids to a bowl and allow to cool. Serve the pears at room temperature, adding a little of the liquid. Garnish with toasted almonds.

Recipe by Sally Errey, RNCP, RHN

Nutrition Consultant, Speaker, Best Selling Author

www.stayingalivecookbook.com

 

10 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 cups Rooibos tea
Not Available
1/2 cup Apple juice
Not Available
1 tbsp. Crystalized ginger
The Ginger People - Crystallized Ginger
The Ginger People - Crystallized Ginger, 100 Gram
$5.29$5.29/100g
1/2 tsp. Almond extract
Not Available
4 firm Pears
Pears - Anjou Organic
Pears - Anjou Organic, 207 Gram
$1.82 avg/ea$0.88/100g
1/4 cup Sliced almonds
Nuts - Almonds Sliced Natural Organic
Nuts - Almonds Sliced Natural Organic, 1 Kilogram
Extra Savings
$47.88/kg was $59.85/kg$4.79/100g

Directions

In a large pot, heat the brewed tea, apple juice concentrate, ginger and almond extract until just boiling. Add the pear halves so that they have the cut side facing up. Poach over low heat for about 10 minutes or until tender, when they can be pierced easily with a skewer. Transfer the pears and the liquids to a bowl and allow to cool. Serve the pears at room temperature, adding a little of the liquid. Garnish with toasted almonds.

Recipe by Sally Errey, RNCP, RHN

Nutrition Consultant, Speaker, Best Selling Author

www.stayingalivecookbook.com

 

Footer image with colorful line work illustrations