A bright beautiful breakfast or dessert can ensure a great start to the day. Pears poached in Hibiscus tea ticks all the boxes when it comes to taste and appeal. I make it refined sugar free with jaggery or date syrup.
Hibiscus blooms are a great way to make dishes look appealing. Spiced hibiscus tea sweetened with jaggery or date syrup is a great base to poach your pears. The pears absorb the goodness of the tea and spices. You could enjoy them as such or with a little coconut cream or yoghurt and drizzle of the reduced hibiscus tea syrup.
This is an excellent option for expecting women looking for an alcohol-free version of this dessert.
I choose pears which were slightly ripe so that it lends a natural sweetness. I often serve them as dessert or breakfast.
Preparation time: 15 min
Serves : 3-4
Cooking time: 30-40 min
- Dried Hibiscus Blooms 4 tbsp
- Pears 2 (halved)
- Cinnamon stick 1
- Star anise 1 flower
- Date syrup 2 and half tbsp or 40 gms jaggery
- Coconut cream or yogurt 400 g (1 can)
- Bring 4 cups of water to boil and add the hibiscus blooms.
- Once the tea gets brewed, place the cored and halved pears in the hibiscus tea.
- Add the sweetner and whole spices. Bring everything to a boil.
- Let them cook through. Once cooked remove the pears and let the tea reduce over a low flame.
- Whip the coconut cream with a little date syrup. Top it with crushed nuts and the poached pears.
- Drizzle the reduced tea over the poached pears and enjoy!