Hibiscus-poached pears make a colourful Christmas dessert without a complicated cake or pastry. The pears simmer in a brewed infusion, taking on some colour and a tart contrast to their sweetness. Results vary with the pears, so check tenderness rather than relying only on a timer.
Ingredients for four
Use four firm pears, 600 ml brewed hibiscus tea, 75 g sugar, one cinnamon stick and two strips of orange zest. Choose a saucepan that holds the pears fairly snugly. You may need extra brewed tea or water to keep them mostly covered.
Prepare the tea according to the packet and remove all bags or loose ingredients. Peel the pears, leaving the stalks if you like. Put the tea, sugar, cinnamon and zest in the pan and warm until the sugar dissolves.
Poach gently
Add the pears and bring the liquid to a gentle simmer. Cook for roughly 20–35 minutes, turning carefully so the colour develops more evenly. A small knife should enter the flesh easily without the fruit collapsing. Smaller or riper pears may be ready sooner.
Lift the pears out with a slotted spoon. If wanted, simmer a little of the remaining liquid separately to make a light serving sauce. Taste before reducing too far, as hibiscus can become quite tart.
Bring it to the table
Serve warm with yoghurt, cream or a suitable dairy-free alternative. For a cooler dessert, cool promptly and refrigerate until serving. Spoon a little of the sauce over each pear rather than filling the bowl with poaching liquid.
Orange zest and cinnamon suggest Christmas, but keep them restrained so the pear and hibiscus still have room in the finished dessert.
Related reading: How Can You Make a Warm Hibiscus and Orange Drink?.
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