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.