What an amazing whirlwind of a day! Yesterday was spectacular and surreal…
My homemade Peking duck post was featured on Freshly Pressed, receiving thousands of hits in less than 24 hours – thank you for noticing me and for reading. When I didn’t think the day could get any better, I received a note from Restaurant Balzac that I have won wine matching for their 9 course degustation menu – thank you again, I look forward to the experience!
And, to top it all off… I’ve welcomed another 56 subscribers to my humble little blog since - Hi there, welcome, hope you enjoy and stay a while!
To celebrate, I decided to treat myself to a dessert that’s becoming quite an obsession of mine: lemongrass and ginger tea poached pears with (a cheats version of) coconut ice cream. That’s right, no churning or machines required. Simplicity at its best.
It’s Autumn. Pears are at their peak. And I just love how they soak up the wonderful flavours of whatever exotic herbs and spices you choose to infuse them with. You can also use tinned pears if you live in those parts of the world where Autum is still months away.
If you enjoy warm Asian flavours such as can be found in light mango curries for instance, you will appreciate the combination of lemongrass, ginger and coconut in this Autumn inspired dessert.
Once again, thanks for stopping by and making my day ♥
Lemongrass and ginger tea poached pears with coconut ice cream
The nice thing about the cheats no-churn ice cream is that you don’t need a machine to make it. Better still, if you are completely out of time, you can simply use canned pears for this dessert for the ultimate in shortcuts. They won’t have the gingerly flavours, but will provide more instant gratification.
- 2 Bosc pears // or a can of pears in natural juice, drained
- 3 lemongrass and ginger tea bags
- 4 cups water
- 4 scoops vanilla ice cream
- 2tbsp coconut cream
- 2tbsp desiccated coconut
Poached pears: boil 4 cups of water in a kettle. Place teabags in a medium saucepan and add boiling water. Allow to infuse for a minute. Peel pears and place them into the saucepan filled with tea. Simmer gently for 15 minutes. Turn off the heat and leave pears in liquid to poach for a further 10 minutes.
Ice cream: mix vanilla ice cream with coconut cream and desiccated coconut in a small bowl. Return to the freezer for 15 minutes, or until just set.
To serve: cut pears longways. Remove the core using a teaspoon. Arrange 1 or 2 pear halves in a serving bowl. Top with a scoop of coconut ice cream and enjoy.