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Hibiscus-poached pears
Serves 6 Desserts and puddings
Ingredients
- 6 ripe Williams or Conference pears
- 25g dried hibiscus flowers
- 2 strips rind from an unwaxed lemon
- 2 strips orange rind
- 200g caster sugar
- 300ml sweet rosé wine
- 2 star anise
Method
Peel the pears using a vegetable peeler, leaving the stalks intact.
Tip the hibiscus flowers, strips of lemon and orange rind, sugar and rosé wine into a large saucepan that will snugly hold the pears in a single layer.
Add the star anise and bring to the boil to dissolve the sugar. Carefully submerge the pears in the liquid, adding just enough water to cover them, then cover the surface of the liquid with a disc of baking parchment.
Cook the pears at a very gentle simmer for about 30 minutes or until they are tender.
The cooking time will depend on the ripeness and size of the pears, so to check if they are done, push a small sharp knife into a pear. Once they are cooked, remove from the heat but leave in the liquid until completely cold or ready to serve. The longer you leave the pears in the liquid, the deeper the red colour from the hibiscus flowers will
penetrate the fruit.
Arrange the pears in a serving dish and strain some poaching liquid around them to serve.
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