Spiced Hibiscus Poached Pears
Spiced Hibiscus Poached Pears
Spiced Hibiscus Poached Pears
By Micah Siva
3 hours
15 minutes
If you’re looking for a dessert that looks impressive without requiring much effort, look no further. Poached pears feel luxurious yet are wonderfully simple to make—the hardest part is waiting for them to cool. Hibiscus lends these pears a stunning ruby hue, making them perfect for Valentine’s Day, while cinnamon and star anise add gentle warmth. They’re served atop lightly sweetened mascarpone cream for a finish that’s both elegant and indulgent.
Ingredients
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- 4 cups water
- 4 cups pomegranate juice
1/4 cup Hibiscus Flowers
- 1, 2-inch piece orange peel
- 1, 2-inch piece ginger
- 1, 2-inch piece lemon peel
- Juice of 1 lemon
2 star anise pods
2 cinnamon sticks
- ½ cup honey
4 firm Bosc pears
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- 1 cup mascarpone cheese
- ½ cup plain full fat Greek yogurt
- ¼ cup honey
- 1 teaspoon vanilla extract
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- Chopped pistachios
- Fresh mint
Directions
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- In a medium pot, combine the water, pomegranate juice, hibiscus flowers, orange peel, ginger, lemon peel, lemon juice, star anise, cinnamon sticks, and honey. Bring the liquid to a boil over high heat, and reduce to medium-high.
- Peel the pears, leaving the stems intact. Use a small melon baller to remove each bottom stem and scoop out the core. Set aside.
- Place the pears in the poaching liquid. Simmer, rotating the pears occasionally, for 20 minutes.
- Cut a circle out of parchment paper to fit over top of the pears in the pot to help them stay submerged.
- Reduce the heat to low and simmer for 10 to 15 minutes until fork tender.
- Transfer the pears to a container and strain the poaching liquid overtop. Let the pears cool at room temperature, and refrigerate for 2 hours, or overnight.
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- While the pears are cooling, combine the mascarpone cheese, yogurt, honey, and vanilla.
Remove the pears and poaching liquid from the fridge. Pour half the poaching liquid into a saucepan over high heat. Simmer for 20 to 25 minutes until it reduces by half. Discard the remaining poaching liquid.
- To serve, divide the mascarpone cream between four plates or bowls and top with a pear, a couple tablespoons of the reduced sauce, mint, and pistachios.
