Hibiscus Poached Pears

Hibiscus Poached Pears

Light and Fragant dessert for a spring or summer picnic or to round off a rich meal. The pretty pink colour adds to the sweet and tasty Poached Pears. Hibiscus is easy to find in your local health food or Indian shop and a little goes a long way. It also makes a delicious tea either hot or iced. You can replace the vermouth with white wine or elderflower cordial if you wish but I find it gives an extra dimension to the flavour.


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  • 4 large ripe Conference Pears
  • 50ml/2 fl oz White Vermouth/White Wine/Elderflower Cordial
  • 75g/ 3 oz Granulated Sugar( slightly less if you are using Elderflower Cordial)
  • 3 Hibiscus Flowers
  • 150ml/6 fl oz Water


  1. In a medium saucepan combine the vermouth, sugar and water and bring to the boil over a medium heat ensuring the sugar dissolves completely
  2. Peel the pears leaving the stocks intact
  3. Add the Hibiscus Flowers to the liquid and then the pears
  4. Turn the heat down and poach covered for 25-30 minutes, turning the pears a few times to ensure they cook evenly and absorb the syrup
  5. Remove from heat put the pears in bowl and reduce the remaining liquid until it is syrupy, then pour over the pears, allow to cool
  6. Chill in fridge for 3 hours then serve the pears with the syrupy juices poured over.

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