Poaching is one of my favorite cooking methods to utilize because it’s almost effortless. During busy gatherings where you’re short on time, it’s a great technique to do in advance because usually whatever you’re poaching can be preserved over a few days span. For these hibiscus poached pears it is actually better to prepare them a day or two before, because the pears become more saturated with color and taste. Amazing for a holiday or a special loved one you want to impress. Although this is a dessert, the flavors emit a wonderful bouquet of freshness that is typically unusual for a dessert and displays the utility in Pepitos Chilitos Hibiscus Flowers.
4-6 pears
¼ cup Pepitos Chilitos Hibiscus Flowers
Orange zest
½ cup freshly squeezed orange juice
½ cup brown sugar
1/4 cup honey
1 tsp vanilla extract
1 pinch of salt
– Prepare the pears by peeling, slicing in half, and scooping out the seeds.
– Prepare the poaching liquid by putting a medium saucepan over medium heat. Combine 2 cups of water, orange juice, Pepitos Chilitos, brown sugar, honey, orange zest, vanilla, and Mendocino Spices.
– Bring the liquid to a boil, then reduce to a medium/low heat. Gently submerge the pears in the poaching liquid. Simmer the pears for 20-25 minutes, until they’re fork tender and have turned a light pink color.
– Transfer pears to a heatproof container. In the meantime, simmer the sauce for 10 more minutes, until thickened and reduced.
– Strain hibiscus syrup in a fine mesh sieve. Pour strained syrup over pears.
– Serve with vanilla bean ice cream or yogurt.