Spiced Tea

Ingredients:

• 9 cups water
• 2 tbsp. roughly chopped fresh ginger
• 2 cinnamon sticks
• 1/4 tsp. whole cloves
• 1/4 tsp. black peppercorns
• 3 (1-inch) strips lemon zest
• 3 (1-inch) strips orange zest
• 10 caffeinated or decaffeinated black tea bags
• 3 tbsp. granular sugar substitute (optional)

Makes 8 Servings (3/4 cup per serving)

1. Bring water to a boil in a large saucepan. Add ginger, cinnamon, cloves, peppercorns, and zests. Reduce heat to low and simmer gently, uncovered, for 30 minutes. Remove from heat and allow to steep at room temperature for 30 minutes or in the refrigerator overnight.
2. When ready to serve, return ginger mixture to a boil. Remove from heat, add tea bags, cover, and steep for 5 minutes. Squeeze tea bags into liquid, then strain and discard solids. Add sugar substitute for a sweeter tea, if desired, and serve hot.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was never a tea drinker when I was younger but I enjoy tea now. This tea will get you into the holiday spirit. Plus, it will make you feel like you're in a Charles Dickens novel after having one sip. The combination of cinnamon, ground cloves, and ginger mixed with fruit zest is very comforting. This tea can be enjoyed during the cold winter months any time of day.  



Poached Pears with Red Wine & Star Anise

Ingredients:

• 2 cups boiling water
• 3 red zinger or Raspberry tea bags
• 2 cups dry red wine
• 1/2 cup granular sugar
• 3 (3-inch) orange zest strips, removed with vegetable peeler
• 2 cardamom pods
• 1 star anise
• 4 (1/2 lb.) firm-ripe Bosc pears, peeled, halved, & cored
• 1/2 cup plain fat-free Greek yogurt
• 2 tbsp. coarsely chopped pistachios

Makes 8 Servings ( 1 pear half, 1 1/2 tbsp. syrup, 1 tbsp. yogurt, & scant 1 tsp. pistachios)

1. Pour boiling water into glass measuring cup or bowl; add tea bags and let steep 4 minutes. Remove tea bags and discard; pour tea bags into large saucepan. Add wine, sugar, orange zest, cardamom pods, and star anise; bring to boil over medium heat, stirring until sugar is dissolved.
2. Reduce heat to simmer and add pears; place sheet of wax papers on top of pears to keep them submerged. Cook, covered, until pears are just tender when pierced with a small knife, 30-35 minutes. Remove saucepan from heat; uncover and let pears cool in wine mixture.
3. When pears are cool, with slotted spoon, transfer to large bowl; set aside.
4. Bring wine mixture to boil over high heat. Boil until reduced to about 2/3 cup, 10-15 minutes. Remove saucepan from heat and let syrup cool to room temperature. Discard orange zest, cardamom, and star anise.
5. To serve, place 1 pear half, cut side up, in each of 8 serving dishes or dessert plates. Spoon syrup evenly over pears. Spoon yogurt evenly on top of or alongside pears and sprinkle with pistachios.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert and it's perfect for foodies. Pears cooked in wine is absolutely delicious. The combination of orange, spices, tea and wine is heavenly delicious. The pears and the flavors of the wine syrup will melt in your mouth. You can use almonds, walnuts, or even dark chocolate chips as a garnish in this recipe. If you don't have raspberry tea bags on hand, use any fruit-infused tea bags and a handful of fresh raspberries when cooking and they will work just as well.