- 3 Cups brewed jasmine green tea
- 1/3 Cup sugar
- One 1-inch piece fresh ginger, peeled and sliced crosswise
- 3 ripe but firm pears, such as Bosc, peeled, halved and cored, with stems left attached
Put tea, sugar, and ginger into a wide, shallow pot and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Arrange pears in pot in a single layer, cut sides down. Cover and simmer gently, spooning the liquid over the pears from time to time, until just tender, 15 to 20 minutes. Let pears cool in liquid, then serve warm or at room temperature with the fragrant poaching liquid spooned over the top.