Fruit Poached in Tea

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

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

Ingredients

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

Steps

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
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources