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.
- 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
- In a medium saucepan combine the vermouth, sugar and water and bring to the boil over a medium heat ensuring the sugar dissolves completely
- Peel the pears leaving the stocks intact
- Add the Hibiscus Flowers to the liquid and then the pears
- 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
- 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
- Chill in fridge for 3 hours then serve the pears with the syrupy juices poured over.