At a recent luncheon, I prepared a "fall" salmon salad and tea poached pears. Fall in Santa Barbara means it might rain a quarter inch and get below 70 degrees F. Then it is sunny beach weather. The dessert was light and in keeping with the the fall theme.
The salmon is dressed on a butter lettuce salad with citrus vinaigrette. I glazed the warm salmon with a miso based sauce (honey, mustard, white miso).
Select pears that are firm and just starting to ripen. The will soften in the cooking process. Other types of tea such as lapsang souchong or green tea would work well. Allow to cool in the cooking syrup for maximum flavor absorption.
Tastefully, Chef Michael Hutchings