White Jasmine Poached Pears with Coconut Cream

Photo by Jamie Bassett-Cann for Tracy Anderson Magazine Fall Issue 2021

White Jasmine Poached Pears with Coconut Cream 

Ingredients

6 Bartlett pears, peeled

1 bottle white wine 

3 cups water

2 jasmine tea bags

2 cups coconut sugar

1 vanilla bean, split and seeds 

1 cup coconut cream

2 tablespoons grated pistachios 

Preparation: 

• In a large pot add the wine, water, sugar, vanilla bean and seeds, and tea bags. Bring to a boil and reduce to a simmer and cook for 15 minutes. Remove tea bags, and then reduce syrup by ⅓ about 20 minutes. 

• Add the peeled whole bartlett pears into the syrup and cook on a low simmer for about 30-40 minutes, depending on how hard your pears are. Test the pear along the way to make sure it doesn’t overcook. 

• Once the pears are soft remove them from the syrup and allow to cool. Once the syrup is cool, store the pears covered in syrup until ready to eat. 

• When ready to serve, lay on a platter and dollop coconut cream on top then finely grate pistachios over the top. 

Photo by Jamie Bassett-Cann for Tracy Anderson Magazine Fall Issue 2021

Chef notes: This is a beautiful dessert. The pears are soft and delicate and the jasmine flavor comes through, the coconut cream and pistachios enhance the flavors. Jasmine is known to help with weight loss and bursting with antioxidants