In a large pot, heat the brewed tea, apple juice concentrate, ginger and almond extract until just boiling. Add the pear halves so that they have the cut side facing up. Poach over low heat for about 10 minutes or until tender, when they can be pierced easily with a skewer. Transfer the pears and the liquids to a bowl and allow to cool. Serve the pears at room temperature, adding a little of the liquid. Garnish with toasted almonds.
Recipe by Sally Errey, RNCP, RHN
Nutrition Consultant, Speaker, Best Selling Author
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Directions
In a large pot, heat the brewed tea, apple juice concentrate, ginger and almond extract until just boiling. Add the pear halves so that they have the cut side facing up. Poach over low heat for about 10 minutes or until tender, when they can be pierced easily with a skewer. Transfer the pears and the liquids to a bowl and allow to cool. Serve the pears at room temperature, adding a little of the liquid. Garnish with toasted almonds.
Recipe by Sally Errey, RNCP, RHN
Nutrition Consultant, Speaker, Best Selling Author
