This sweet sounding Hibiscus Poached Pears recipe is one of my favorite fall desserts which includes a beautiful range of ingredients that work so well together to enhance the flavors of the others. Bosc pears infused and poached in salted-honey with hibiscus tea, peppercorns, cinnamon sticks and orange rind. I serve mine with vanilla crème fraîche for the perfect compliment.
To make Hibiscus Poached Pears, you will need the following ingredients:
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.
Have you ever tried Hibiscus Poached Pears? This recipe is sweet, spicy and salty, all in one dessert and I can’t find one flavor that is missing. Can you? What would you change? Let us know some of your ideas and contact us online using our hashtag #cookmerecipes!
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