Lemongrass and ginger tea poached pears with (cheats) 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. There is 15 minutes of actual cooking time involved, but the pears should rest in the poaching liquid for an hour before serving to cook through.
- 1.5 l filtered water
- 1 lemongrass and ginger tea bag
- 4 medium-sized pears about 135g each
- 1/2 lime zested
- 1 stalk lemongrass chopped into 4 pieces
- 8 g knob fresh ginger cut into 4 pieces
- 4 scoops vanilla ice cream
- 2 tablespoons shredded coconut
Bring water to a boil in a large saucepan. In the meantime, peel pears, reserving the peels. Once the water is boiling, add the tea bag, pears and peelings, lime peel, chopped lemongrass and ginger. Simmer gently for 15 minutes. Turn off the heat, cover the saucepan and allow the pears and liquid to come to room temperature and the pears to finish poaching.
To serve peas, cut them lengthways. Remove the core using a teaspoon. Arrange 1 or 2 pear halves in a serving bowl. Top with a scoop of ice cream mixed with lightly toasted coconut mixed through it.
Store pears in an airtight container in the fridge. Pour poaching liquid into a jar or bottle and store in the fridge for up to 4 days. Dilute the tonic with water or drink straight up, cold or warm. You can even blend the ginger and pear peel into the liquid for an even more wholesome drink.