Blond Poached Pears with Rooibos Tea
Rooibos tea, along with green tea, is very high in cancer-fighting antioxidants and is highly beneficial for promoting health. The flavonoids in rooibos have been shown to make cancer cells die, decrease tumour growth, and also inhibit cancer cell proliferation.
4 cups (1 L) rooibos tea, brewed
1/2 cup (125 mL) frozen apple juice concentrate
1 Tbsp (15 mL) crystallized ginger, chopped
1/2 tsp (2.5 mL) pure almond extract
4 Anjou or Bosc pears, peeled, halved, and cored
1/4 cup (60 mL) sliced almonds, toasted
In a large saucepan, heat brewed tea, apple juice concentrate, ginger, and almond extract until just boiling. Add pear halves with cut side facing up. Poach over low heat until tender, when they can be pierced easily with a skewer, about 10 minutes. Transfer pears and liquid to a bowl and allow to cool.
Serve pears at room temperature with a little of the liquid. Garnish with toasted almonds. Serves 4.
source: "Cancer-Free Dining" alive #270, April 2005
Blond Poached Pears with Rooibos Tea
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
