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Tea-Poached Pears with Tapioca Pearls and Satsumas

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Tea-Poached Pears with Tapioca Pearls and Satsumas

Tea-Poached Pears with Tapioca Pearls and Satsumas

amanda

Equipment

  • Electric Kettle - Crock-Pot Classmate EK200 Electric Kettle (1.5L)

  • Stainless Steel Pots with Lids - All-Clad Stainless Steel 3 Qt Saucier Pan (4.2qt)

  • Strainer or Colander - OXO Good Grips Classic Nonstick Stainless Steel Sieve & Slotted Spoon Set (10.5 inch)

  • Cutting Board - Oxo Good Grips 14-Inch Silicone Nonstick Baking Mat Flexible Cutting Board (6 Pack)

Ingredients

  • 4 quarts water

  • 1 cup large white tapioca pearls (1/4 inch in diameter)

  • 4 firm satsumas or clementines, divided

  • 5 cups water

  • 2/3 cup sugar

  • 1/3 cup mild honey

  • 2 (3-inch) cinnamon sticks

  • 2 (3- by 1-inch) strips lemon zest

  • 2 whole star anise or 1 teaspoon pieces

  • 1 oolong or black tea bag

  • 4 firm-ripe Anjou or Comice pears (2 pounds)

  • Equipment: a 1-quart measuring cup

Instructions

1

Instruction 1

Bring water to a vigorous boil in a large heavy pot, then add tapioca pearls and return to a boil. Reduce heat to medium-low and gently boil, covered, stirring occasionally, until tapioca pearls are almost transparent, 1 1/2 to 2 hours. Remove from heat and stir mixture, then let stand, covered, until liquid is thick and pearls are transparent, about 45 minutes.
2

Instruction 2

Drain in a colander and rinse with cold water, then drain well and transfer to a large bowl.
3

Instruction 3

Cut a round of parchment paper slightly larger than the inside of a 4- to 5-quart heavy pot.
4

Instruction 4

Peel 2 (3- by 1-inch) strips zest from 1 satsuma with a vegetable peeler. Remove any white pith with a sharp knife.
5

Instruction 5

Bring water, sugar, honey, cinnamon, zests, and star anise to a boil in 4- to 5-quart pot over high heat, stirring until sugar has dissolved. Remove from heat. Add tea bag and steep, dunking bag a few times, 3 minutes. Squeeze bag and discard.
6

Instruction 6

Meanwhile, peel pears, then quarter lengthwise and core.
7

Instruction 7

Return liquid to a boil over high heat, then add pears in 1 layer and cover surface directly with round of parchment, folding up side against side of pot to seal surface completely. Return to a boil, then cook pears at a bare simmer, turning occasionally, until just tender when pierced with a sharp knife, about 15 minutes. Remove from heat and let pears steep in liquid, still covered, turning occasionally, until cooled completely, about 1 1/2 hours.
8

Instruction 8

Carefully transfer pears with a slotted spoon to a shallow dish, then strain liquid through a paper-towel-lined sieve into measuring cup. Discard solids, reserving star anise and cinnamon sticks for garnish if desired.
9

Instruction 9

Pour 1 cup poaching liquid over tapioca, then pour remaining liquid over pears.
10

Instruction 10

Cut off peel, including all white pith, from satsumas with a sharp knife. Cut segments free from membranes, letting them fall into a bowl.
11

Instruction 11

Serve pears with tapioca pearls and poaching liquid spooned around them. Top with satsumas.
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