Fruit Poached in Tea

Menu Part: 
Cuisine Type: 

A nice combination of fruit poached in a soothing tea bath and flavored with honey and lemon creates a delicate and refreshing treat.


4 cups strong-brewed rosehip-hibiscus tea (4 teabags steeped in 4 cups boiling water)
1 cup orange juice
2 tbsp. mint honey; extra to taste
1⁄2 tsp. vanilla extract
1 tbsp. lemon zest
1 tbsp. orange zest
4 pears, cored, peeled and halved
4 fresh or dried figs
1 cup mixed dried fruit
Lemon juice, to taste
Spearmint leaves, for garnish
Chopped pistachios, for garnish
Creme fraiche, for garnish, if desired


1. Combine brewed tea, orange juice, honey, vanilla and citrus zest in a non­reactive pan.

2. Add pears, figs and dried fruit; poach, covered, until pears are tender but still firm. Remove fruit with a slotted spoon and set aside.

3. Reduce poaching liquid over high heat until thick and syrupy; taste and season if necessary with lemon juice and additional honey.

4. Serve over poached fruit, garnished with mint leaves, chopped pistachios and creme fraiche, if desired.

More From FoodService Director

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

FSD Resources