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Tea-Poached Pears with Tapioca Pearls and Satsumas

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Tea-Poached Pears with Tapioca Pearls and SatsumasMarcus Nilsson

Just as they do in sweet Chinese bubble tea, fat, chewy pearls of tapioca bring a certain levity to pears in a fragrant spiced-cider "broth." Satsuma segments add hits of sweetness to this chic, playful dessert.

Cooks' notes:

· Pears can be poached 2 days ahead and chilled in liquid, covered. Bring to room temperature before serving.
· Tapioca pearls can be cooked and drained 1 day ahead, then kept in 1 cup pear-poaching liquid in an airtight container at room temperature.
· Satsuma segments can be cut 3 hours ahead and chilled, covered.

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