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Gingery Pears Poached in Green Tea

by Judith Finlayson

Gingery Pears Poached in Green Tea


Gingery Pears Poached in Green Tea, page 228, from The Best 163 Best Paleo Slow Cooker Recipes by Judith Finlayson

Serves 8


I love the combination of ginger and pears in this light but delicious dessert. Sprinkle with toasted almonds and top with a dollop of Coconut Whipped Cream for a perfect finish to a substantial meal.


           Small (maximum 312 quart) slow cooker


4 cups            boiling water 1 L

2 tbsp green tea leaves      30 mL

1 to 2 tbsp     grated gingerroot (see Tips)         15 to
30 mL

12 cup           liquid honey  125 mL

1 tsp   pure almond extract            5 mL

1 tsp   grated lemon zest   5 mL

8          firm pears, such as Bosc, peeled, cored and cut into quarters lengthwise 8

            Toasted sliced almonds, optional

            Coconut Whipped Cream, optional 


1.         In a pot, combine boiling water and green tea leaves. Cover and let steep for 5 minutes. Strain through a fine sieve into slow cooker stoneware.

2.         Add ginger, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender. Transfer to a serving bowl, cover and chill thoroughly. Serve garnished with toasted almonds and a dollop of Coconut Whipped Cream, if using.


  • Entertaining Worthy
  • Can Be Halved 
(see Tips)




If you are halving this recipe, be sure to use a small (112 to 2 quart) slow cooker.

When poaching, use firmer pears, such as Bosc, for best results.

I prefer a strong ginger taste in these pears, but some might feel it overpowers the taste of the pears. Vary the amount of ginger to suit your preference.


Make Ahead

This dessert should be made early in the day or the night before so it can be well chilled before serving.


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