When things don’t look that bright wait and take a step back, this is the rule I follow. Me and my husband love dessert and every family gathering or a joyous occasion call for sweets. However, when the big guy in the house was warned to keep a close eye on the sugar intake during his annual checkup, I had to think of ways to reduce sugar in our diet without making him feel like a victim (of sugar).
The choice of desserts, the portion size, kind of sweeteners used had to be reconsidered. I started making healthier version of breakfasts and desserts. One of his favorite dessert is “red wine poached pears.” I had to think of a way to make it taste amazing with healthy ingredients. Hibiscus blooms are a great way to make dishes look appealing. Spiced hibiscus tea sweetened with 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 and drizzle of the reduced hibiscus tea syrup.
This is an excellent option for 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 : 4
Cooking time: 40 min
Dried Hibiscus Blooms 4 tbsp
Pears 2 (halved)
Cinnamon stick 1
Star anise 1 flower
Date syrup 2 and half tbsp
Coconut cream 400 g (1 can)(optional)
- Bring 4 cups of water to boil and add the rest of the ingredients except the pears.
- Once the tea gets brewed, place the cored and halved pears in the spiced hibiscus tea.
- 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 granola and the poached pears.
- Drizzle the reduced tea over the poached pears and enjoy!