Description
Delight in these Delicious Hibiscus & Orange Poached Pears, a beautifully fragrant and naturally sweet dessert featuring tender pears simmered in a vibrant hibiscus and orange-infused syrup. Paired with creamy Vanilla Bean Coconut Yoghurt, this treat is perfect served warm or chilled and offers a refreshing combination of floral, citrus, and warm spice notes.
Ingredients
Scale
Poaching Liquid
- 4 cups Hibiscus tea
- 2 peels of unwaxed Orange
- 1 cup Freshly squeezed Orange juice
- 1 cup Panela (or substitute with brown sugar)
- 1 stick Cinnamon
- 4 cups Water
- 1 Star anise (optional for spice)
Main Ingredients
- 4 firm Pears, peeled
- 1 cup COYO Vanilla Bean Coconut Yoghurt
Instructions
- Prepare the Poaching Liquid: In a medium-sized pot, combine the hibiscus tea, orange peels, freshly squeezed orange juice, panela, cinnamon stick, water, and star anise. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the panela dissolves and the flavors meld. Taste and adjust sweetness or acidity as needed.
- Add Pears to Simmer: Carefully place the peeled pears into the simmering poaching liquid, ensuring they are mostly submerged. Cook them gently for about 15-20 minutes, until they are tender but still hold their shape.
- Cool the Pears: Once the pears are soft, remove the pot from the heat. Allow the pears and poaching liquid to cool slightly before handling to prevent breaking the fruit.
- Soak Overnight: Transfer the pears into a jar or suitable bowl, then pour the poaching liquid over them. Cover and refrigerate overnight to deepen the flavor and let the pears absorb the vibrant color and spices.
- Serve: Enjoy the poached pears warm or chilled. To serve, spread a generous dollop of Vanilla Bean Coconut Yoghurt on a plate, slice the pears in half and arrange on top. Drizzle with the poaching syrup and garnish with fresh orange zest for an elegant finish.
- Optional Syrup Reduction: If you prefer a thicker syrup, remove the pears and simmer the poaching liquid further with extra panela or coconut sugar until it reaches a syrupy consistency. Store this syrup for later use as a delicious drizzle.
Notes
- Choose firm pear varieties such as Bosc or Anjou for best results to avoid mushy texture.
- Unwaxed oranges are recommended to avoid bitter chemical residues in zest and peels.
- Panela can be replaced with brown sugar, coconut sugar, or another unrefined sugar for natural sweetness.
- Star anise is optional but adds a lovely warm spice depth; omit if you prefer a simpler flavor.
- The poached pears keep well in the refrigerator for up to 3 days.
- For a vegan and dairy-free dessert, the coconut yoghurt provides a creamy alternative with vanilla notes.
