This refreshing dessert is a year-round treat. It's complex taste belies its simple preparation method.
Gyrokuro Green Tea-Poached Pears with Pistachio Cream Sauce
4 unblemished pears
200 g granulated sugar
475 ml freshly made Gyrokuro tea
5 cm piece of fresh ginger root, sliced and peeled into thin rounds
0.5 lemon peel cut into thin strips
1 large sprig of mint
8 mint for garnish
240 ml non-fat plain yoghurt (well drained)
120 ml buttermilk
5 ml maple syrup
130 g coarsely chopped pistachio nuts
Chill 4 bowls. Peel the pears and core being sure to remove the centre. Place the sugar, green tea, ginger root, lemon peel and mint in a saucepan large enough to hold the pears in a single layer.
Over a medium heat, bring the mixture to just under the boil, or until the sugar is fully dissolved. Reduce the heat to a simmer and add the peeled and cored pears. Cook for about 15 to 20 minutes until the pears are softened but are not falling apart. Cool to room temperature and refrigerate, covered. As the pears are cooling, prepare the pistachio cream sauce.
In a small bowl, whisk together the yoghurt, buttermilk and maple syrup. Add the pistachio nuts and store the mixture in the refrigerator until serving.
Remove the pears from the patching liquid and drain well. Place one pear per guest in the pre-chilled bowls. Pour over the yoghurt, buttermilk and syrup sauce. Garnish with mint leaves and serve immediately.