Fall-ing Into Tea

Published at Mon, 21 Oct 2019 08:00:01 +0000

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  • If you are utilizing Fuyu persimmons (the flat variety that can be eaten like an apple) or brown speckle-skinned Asian pears, peel them . Then cut into sixths or eighths, depending on the size of the fruit.
  • Brew some tea up –Chinese Yunnan or Indian Assam are my go-to here.
  • Add a light drizzle of your favorite honey (such as clover or orange blossom) then cook the liquid at the barest simmer.
  • Set the prepared fruit into the liquid and simmer low heat, partially covered, for about 30 minutes; becoming mindful that the liquid will reduce and partly evaporate so it could need to be topped off with much more brewed tea. As it cooks, the fruit will float , but should be mostly submerged in the tea.
  • After about a half hour of cooking, then remove from heat and permit the fruit to steep in the liquid until completely chilled.
  • Remove from the pot and also keep the liquid and fruit in a tightly-covered jar or container. This can be achieved hours or even a day in advance of serving the dessert)
  • Drink the fruit and its liquid and the grapes having a generous dollop of the cream for a just delicious ending to a wonderful dinner.

Fall is here judging from the mounds of Asian pears, persimmons, Kyoho- and Concord-style grapes, and pomegranates piled high on the tables of farmers’ market sellers. Where summer went is hard to say, but I am cheered by the prospect of combining this bounty of seasonal produce with teas — out of whites to elephants and a bit of oolong between. Poaching in tea for the fruits and garnish with a softly-whipped lotion is easy and flavorful. Decorate with a showering of pomegranate arils and you’ve got a gorgeous coupe which would end any dinner, from weeknight to weekend.