Hibiscus Poached Pear
Ingredients
4 ripe but firm pears, peeled and cored (Bosc or Anjou work well)
4 cups water
1/2 cup dried hibiscus flowers (or 4 hibiscus tea bags)
1/2 cup maple syrup or agave syrup
1 cinnamon stick
2-3 whole cloves
1/2 teaspoon vanilla extract
Zest of 1 lemon
1 1/2 cups almond or cashew milk
2 tablespoons dried chamomile flowers (or 2 chamomile tea bags)
1/2 cup raw cashews, soaked in hot water for 1 hour and drained
2 tablespoons maple syrup or agave syrup
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 tablespoons honey or agave syrup
1/2 teaspoon ground cinnamon
Instructions
In a medium saucepan, combine water, hibiscus flowers, maple syrup, cinnamon stick, cloves, vanilla extract, and lemon zest.
Bring to a simmer, and add the peeled pears. Ensure they’re fully submerged (add more water if needed).
Cover the pan and let simmer over low heat for 20-30 minutes, or until pears are tender but not mushy. Turn them occasionally for even color.
Once cooked, remove pears and set aside. Reduce the hibiscus liquid until slightly syrupy if desired, then strain and set aside for serving.
In a small saucepan, bring the almond or cashew milk to a gentle simmer, then add the chamomile flowers (or tea bags). Allow to steep for 10 minutes, then strain.
In a blender, combine soaked cashews, chamomile-infused milk, maple syrup, lemon juice, and vanilla extract.
Blend until smooth and creamy, adjusting sweetness if needed. Refrigerate until ready to use.
In a small bowl, whisk the honey with cinnamon until well combined. Set aside.
Place a poached pear on each plate, drizzle with hibiscus syrup.
Spoon a dollop of chamomile cream next to the pear.
Drizzle the cinnamon honey over the pear and cream.
