Ingredients
3 tablespoons jasmine green tea leaves
3 cups cold water
1/2 cup granulated sugar
Finely grated zest and juice from 1/2 pink grapefruit
3 firm, ripe Bosc pears, peeled, halved lengthwise, cored, cut into 1/4-inch slices, and rubbed with lemon
Preparation
Place tea in a glass measuring cup or a teapot. Bring 2 cups water to a simmer, and pour over tea. Steep for 4 minutes.
Strain tea into a medium pot. Stir in sugar, grapefruit zest, and remaining 1 cup water. Gently simmer, stirring, until sugar has dissolved, about 2 minutes.
Add grapefruit juice and pears to pot. Cook, adjusting heat so that steam rises from surface but no bubbles appear, until pears are slightly translucent and just tender, 12 to 15 minutes. Using a slotted spoon, divide pears among 4 dishes, and let cool slightly.
Return liquid to a gentle simmer. Cook until slightly reduced, about 5 minutes. Pour over pears. Serve warm, at room temperature, or chilled. Pears can be refrigerated in syrup for up to 2 days.
