Blood Orange Hibiscus Tea Poached Pears
These Blood Orange Hibiscus Poached Pears give the look and taste of a fancy dessert but actually require very little effort! Impress your guests with this delicious treat that balances the fruity and tart flavors of hibiscus with the subtle sweetness of fresh pears.
Blood Orange Hibiscus Tea Poached Pears
The Whistling Kettle
These Blood Orange Hibiscus Poached Pears give the look and taste of a fancy dessert but actually require very little effort! Impress your guests with this delicious treat that balances the fruity and tart flavors of hibiscus with the subtle sweetness of fresh pears.
The leftover homemade syrup can be (and should be!) saved and used on its own as a base for a tasty and refreshing mocktail or cocktail.
Ingredients
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2 cups water
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5 tbsp Blood Orange Fruit Tisane
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½ cup sugar
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¼ cup honey
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½ cup fresh orange juice
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1 tsp vanilla extract
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4-6 large pears (peeled and cored)
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Vanilla ice cream, custard, mascarpone cream, yogurt, etc. (optional)
Directions
Prepare your pears by peeling them, slicing in half lengthwise, and scooping out the seeds.
In a medium saucepan over medium heat, combine water, orange juice, Blood Orange fruit tisane, sugar honey, vanilla, and star anise.
Bring the liquid to a boil, then reduce the heat to medium low.
Gently submerge the pears in the poaching liquid. Simmer the pears for 8-10 minutes, until they turn light pink and are fork tender.
Pull the pears out of the poaching liquid and place them in a heatproof container.
Simmer the sauce for 10 more minutes, until reduced and slightly thickened (or to preference).
Pour the syrup over the pears, straining out the remaining tea leaves and spices using a sieve.
Serve right away over a scoop of vanilla ice cream or let cool to room temperature and store in the fridge for at least 3 hours before serving. You can also try it with yogurt, mascarpone cream, or with vanilla custard.
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