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| by David |
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Ingredients:
• 3/4 cup boiling water • 3 Tbsp Ginger Flavored Black Tea • 1-1/4 cups sugar • 6 large pears, peeled, cored and thinly sliced • 2 Tbsp. lemon juice • 2 Tsp. cornstarch • 1/2 cup all-purpose flour • 3 Tbsp. firmly packed brown sugar • 1/2 Tsp. ground cinnamon • 1/4 cup butter • 1/2 cup coarsely crushed ginger snap or vanilla wafer cookies (about 7 cookies) • 1/2 cup chopped pecans or walnuts
Preparation:
1) Preheat oven to 375F.
2) In teapot, pour boiling water over tea; cover and brew 5 minutes. Pour tea into 5-quart saucepan (straining out tea leaves).
3)
In 5-quart sauce pot, combine tea, 1 cup sugar, pears and lemon juice.
Bring to a boil over high heat. Reduce heat to low and simmer uncovered
4 minutes or until pears are just tender. Remove pears, reserving 1 cup
plus 2 tablespoons tea liquid.
4) Blend cornstarch with 2
tablespoons cooled tea liquid until smooth. In 1 quart saucepan, bring
tea liquid and cornstarch mixture to a boil over high heat. Continue
boiling, stirring constantly, 1 minute.
5) In 8-inch shallow baking dish, arrange pears. Top with tea mixture; set aside.
6)
In medium bowl, combine flour, brown sugar and cinnamon. With pastry
blender or two knives, cut in butter until mixture is size of small
peas. Stir in cookie crumbs and pecans. Squeeze crumb mixture to form
large crumbs; drop into pear mixture.
7) Bake approx. 30 minutes or until topping is golden brown. Serve warm or at room temperature.
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| by David |
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Ingredients:
• 3/4 cup butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¾ cups flour
• 2 tablespoons ground Japan Kokeicha Tea
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch salt
Preparation:
1) Beat butter and sugar until creamy.
2) Beat in eggs and vanilla. Gradually add blended flour, baking soda, baking powder, salt and ground Kokeicha.
3) Blend well to form soft dough. Refrigerate for ½ hour then roll out and cut with a cookie cutter.
4) Bake at 400º F for 8-10 minutes on an ungreased cookie sheet.
• Cool on a wire rack. |
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| by David |
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Ingredients:
• 500 ml (16 fl oz/2 cups) water
• 15 g (1/2 oz / 1/4 cup) peppermint leaves • 125 ml (4 fluid oz/ 1/2 cup) sugar syrup, see below • Lemon slices and mint leaves, to garnish, if desired
Preparation:
• To make sugar syrup- in a large saucepan bring 1 kg (2 Iitre) caster
(superfine) sugar and 950 ml (4 cups) water to a gentle boil. Reduce
heat and simmer for 10 minutes. Remove from heat and cool before using.
Store refrigerated for up to 3 weeks. Makes 6 servings.
With Ice-cream maker:
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In a small saucepan, boil water; add tea leaves. Cover and steep 3
hours. Strain through a fine nylon sieve. Mix tea liquid and sugar
syrup. Pour into an ice cream container. Freeze in ice cream maker
according to manufacturer's directions.
No ice cream maker? Try the Alternative Freezer Method:
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Pour prepared mixture into several undivided ice trays. Place in
freezer; freeze to a slush. In a food processor/blender process
semi-frozen sorbet 1 minute or until light. Return to trays; cover;
freeze until firm.
• Garnish with slices of lemon and mint leaves, if desired. |
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