Name: Tea-Poached Pears with Tapioca Pearls and Satsumas
Cook time: 30 min
Total time: 3 hr
Yield: Makes 8 (dessert) servings
Ingredients: 4 quarts water; 1 cup large white tapioca pearls (1/4 inch in diameter); 4 firm satsumas or clementines, divided; 5 cups water; 2/3 cup sugar; 1/3 cup mild honey; 2 (3-inch) cinnamon sticks; 2 (3- by 1-inch) strips lemon zest; 2 whole star anise or 1 teaspoon pieces; 1 oolong or black tea bag; 4 firm-ripe Anjou or Comice pears (2 pounds); Equipment: a 1-quart measuring cup

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Tea-Poached Pears with Tapioca Pearls and SatsumasMarcus Nilsson

Just as they do in sweet Chinese bubble tea, fat, chewy pearls of tapioca bring a certain levity to pears in a fragrant spiced-cider "broth." Satsuma segments add hits of sweetness to this chic, playful dessert.

Cooks' notes:

· Pears can be poached 2 days ahead and chilled in liquid, covered. Bring to room temperature before serving.
· Tapioca pearls can be cooked and drained 1 day ahead, then kept in 1 cup pear-poaching liquid in an airtight container at room temperature.
· Satsuma segments can be cut 3 hours ahead and chilled, covered.

Recipe notes

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