A mingling of green tea and grapefruit zest transforms Bosc pears into an intriguing, health-ful dessert. The tea is steeped separately, before the sliced fruit is added. The tender, cooked pears can rest in the liquid for hours, absorbing additional flavor before serving.
This dessert honors America's oldest fruit tree, a pear tree brought from Europe around 1630 and planted in Massachusetts. Here, we poached Bosc pears in a Tennessee whiskey-spiked liquid perfumed with vanilla bean and orange zest.
Pears, in peak season from late summer through January, become a truly sophisticated dessert when served poached with a slice of Stilton blue cheese. This recipe is adapted from "Entertaining."
Also Try: Breaded Pork Chops with Thyme, Potato and Leek Gratin