banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Blond Poached Pears with Rooibos Tea

    Share

    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.

    Advertisement

    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

    Advertisement

    Blond Poached Pears with Rooibos Tea

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.