GINGERY PEARS POACHED IN GREEN TEA

**Slow-Cooker Recipe**

4 cups boiling water
2 Tbsp green tea leaves

1 to 2 Tbsp grated gingerroot
1/2 cup liquid honey
1 tsp almond extract
1 tsp grated lemon zest
8 firm pears, peeled, cored and cut into quarters lengthwise

Toasted sliced almonds, optional
Vanilla-flavoured yogurt, optional

In a pot, combine boiling water and green tea leaves.  Cover and let steep for 5 minutes.  Strain through a fine sieve into slow cooker stoneware.

Add gingerroot, honey, almond extract and lemon zest and stir well.  Add pears.  Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender.  Transfer to a serving bowl, cover and chill thoroughly.  Serve garnished with toasted almonds and a dollop of yogurt, if using.

(I used lemon juice instead of lemon zest, 1 Tbsp freshly grated ginger, and we served it warm with vanilla yogurt.  Mmmm!!
The next time I make this recipe, I will add less honey but this was still a great recipe & not too sweet.)

"The Healthy Slow Cooker" by Judith Finlayson

BALSAMIC-BROWN SUGAR STRAWBERRIES

1 cup strawberries, halved

1 Tbsp brown sugar

2 tsp balsamic vinegar

1 tsp fresh mint, chopped

Toss halved strawberries with brown sugar, balsamic vinegar, and chopped fresh mint.

Let stand at room temperature for 20 minutes before serving.

Cooking Light's "Easy Summer Meals," 2007, pg 50