Tea-Poached Pears with Tapioca Pearls and Satsumas
You can never have too many side dish recipes, so give Tea-Poached Pears with Tapioca Pearls and Satsumas a try. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 243 calories, 1g of protein, and 0g of fat per serving. This recipe serves 8. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up tea bag, comice pears, star anise, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours.
Instructions
Bring water to a vigorous boil in a large heavy pot, then add tapioca pearls and return to a boil. Reduce heat to medium-low and gently boil, covered, stirring occasionally, until tapioca pearls are almost transparent, 1 1/2 to 2 hours.
Remove from heat and stir mixture, then let stand, covered, until liquid is thick and pearls are transparent, about 45 minutes.
Drain in a colander and rinse with cold water, then drain well and transfer to a large bowl.
Cut a round of parchment paper slightly larger than the inside of a 4- to 5-quart heavy pot.
Peel 2 (3- by 1-inch) strips zest from 1 satsuma with a vegetable peeler.
Remove any white pith with a sharp knife.
Bring water, sugar, honey, cinnamon, zests, and star anise to a boil in 4- to 5-quart pot over high heat, stirring until sugar has dissolved.
Add tea bag and steep, dunking bag a few times, 3 minutes. Squeeze bag and discard.
Meanwhile, peel pears, then quarter lengthwise and core.
Return liquid to a boil over high heat, then add pears in 1 layer and cover surface directly with round of parchment, folding up side against side of pot to seal surface completely. Return to a boil, then cook pears at a bare simmer, turning occasionally, until just tender when pierced with a sharp knife, about 15 minutes.
Remove from heat and let pears steep in liquid, still covered, turning occasionally, until cooled completely, about 1 1/2 hours.
Carefully transfer pears with a slotted spoon to a shallow dish, then strain liquid through a paper-towel-lined sieve into measuring cup. Discard solids, reserving star anise and cinnamon sticks for garnish if desired.
Pour 1 cup poaching liquid over tapioca, then pour remaining liquid over pears.
Cut off peel, including all white pith, from satsumas with a sharp knife.
Cut segments free from membranes, letting them fall into a bowl.
Serve pears with tapioca pearls and poaching liquid spooned around them. Top with satsumas.
· Pears can be poached 2 days ahead and chilled in liquid, covered. Bring to room temperature before serving.· Tapioca pearls can be cooked and drained 1 day ahead, then kept in 1 cup pear-poaching liquid in an airtight container at room temperature.· Satsuma segments can be cut 3 hours ahead and chilled, covered.