White Peaches & Green Tea: Warm & Cold Treats

Our local co-op has had the most luscious peaches for the past few weeks.  I love the delicate sweetness of white peaches, and the rosy color of their skins.  There’s something about their floral flavor that makes me want to pair them with green tea.  So, I did… two ways!  The following recipes are identical in ingredients but vary in treatment, turning out a scrumptious, warm topping for pancakes or a cool and refreshing iced dessert.

White Peach Green Tea Ice Pops

Either way, these concoctions are packed with antioxidants and anti-inflammatory compounds.

By analysing the diets of over 25,000 individuals a team from the University of Manchester, UK found that those with beta-cryptoxanthin in their diet (found in oranges, apricots, nectarines, tangerines, papaya, peaches, plums, and watermelon) were less likely to develop painful inflammatory joint conditions.”

For the green tea, I chose sencha for its bright, clean flavor.  If your freshly brewed sencha turns a golden brown, chances are you poured the water too hot.  A brownish color almost guarantees a bitter, astringent cup.  Brewing the tea at right around 175 degrees F should coax a light, spring-green hue from the leaves, which signals a fragrant brew.

You can add more or less sweetener to taste; as written, the recipe below contains about 5 grams of sugar per serving.

White Peach Green Tea Compote or Ice Pops

2 tsp loose sencha tea leaves

2/3 cup freshly boiled water cooled to 175 degrees F

4 ripe, white peaches

2 Tbsp honey or agave nectar

juice of 1 lemon

Optional: 2 tsp grated, fresh ginger root

When the temperature of the freshly boiled water cools to 175 F, stir in 2 tsp sencha tea leaves (this will be a strong brew!)  Let sit for 2 to 3 minutes, and then strain.  Set tea aside.

Wash and dry the peaches.  Chop into bite-sized chunks.

For The Compote: Heat the honey, lemon juice, peaches (and ginger, if using) in a small saucepan.  Keep at a low simmer for about 15 minutes.  Remove from heat and stir in the green tea.  Makes 6 servings.

For the Ice Pops:  Puree the peaches, honey, lemon juice, green tea (and ginger, if using) in a blender until smooth.  Pour into paper cups or ice pop molds.  I like these BPA-free ice pop molds (they come in a variety of fun, retro shapes).  Freeze overnight.  Makes 6 (4-oz.) ice pops.

This entry was posted in Anti-Inflammatory Ingredients, Breakfast, citrus, Dairy-free, Desserts, fruit, ginger root, Gluten-free, green tea, Nut-free, Snacks, Vegetarian. Bookmark the permalink.

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