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 »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.