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Gingery Pears in Green Tea Recipe-8699

Photo by: Colin Erricson
Comments: 1


I love the combination of ginger and pears in this light but delicious dessert. Sprinkle with toasted almonds and top with a dollop of vanilla yogurt for a perfect finish to a substantial meal.

Yield: Makes 8 servings


  • 4 cups (1 l) boiling water
  • 2 tbsp (25 ml) green tea leaves
  • 1 to 2 tbsp (15 to 25 ml) grated ginger root (see Tips)
  • ½ cup (125 ml) liquid honey (125 ml)
  • 1 tsp (5 ml) almond extract
  • 1 tsp (5 ml) grated lemon zest
  • 8 firm pears, such as Bosc, peeled, cored and cut into quarters lengthwise
  • Toasted sliced almonds, optional
  • Low-fat vanilla yogurt, optional


1. In a pot, combine boiling water and green tea leaves. Cover and let steep for 5 minutes. Strain through a fine sieve into slow cooker stoneware.

2. Add gingerroot, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender. Transfer to a serving bowl, cover and chill thoroughly. Serve garnished with toasted almonds and a dollop of yogurt, if using.

Make Ahead

This dessert should be made early in the day or the night before so it can be well chilled before serving.


Works best in a small (3½ quart) slow cooker

I prefer a strong ginger taste in these pears, but some might feel it overpowers the taste of the pears. Vary the amount of ginger to suit your preference. When poaching, use firmer pears, such as Bosc, for best results.

© 2007 Judith Finlayson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include optional Toasted sliced almonds or Low-fat vanilla yogurt.

170kcal (9%)
6mg (0%)
0g (0%)
0g (0%)
0mg (0%)
2mcg RAE (0%)
8mg (13%)
21mg (2%)
0mg (2%)

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  • dgcaraher

    02.08.11 Flag comment

    We really enjoyed this recipe. Would love to have the nutritional information for the recipes. My husband is diabetic and we are tracking his nutritional information to assist with his treatment. Thanks.


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