Hibiscus Poached Pears

In a large Dutch oven, boil 8 cups of water. Add ½ cup of honey and ½ teaspoon of kosher salt. Boil while stirring until the honey is dissolved completely.

Remove the Dutch oven from the heat and add 6 hibiscus tea bags, 5 black peppercorns, 1 cinnamon stick and 1 piece of orange rind. Cover and set aside for 10 minutes to steep and infuse. Remove and discard tea bags.

Add 8 peeled pears to the pan and cover with remaining 1-2 cups of water. Cut a 10-inch circle from baking parchment paper and gently place of the pears. Bring to a medium-high boil then lower the heat to medium-low, cover the pan with a lid and simmer for about 1 hour until the fruit is tender. Remove the fruit with a slotted spoon.

Strain the remaining liquid over a bowl and reserve 2 cups. Over medium-high heat, return the 2 cups to a small saucepan and bring to a boil. Cook for about 20 minutes until thickened and reduced to about ½ cup of poaching syrup.

In a small mixing bowl, whisk ½ cup of creme fraiche with ½ teaspoon of vanilla extract until combined.

Serve the poached pears with vanilla creme fraiche and prepared syrup drizzled over the top.