I am getting excited, am I?
What better day than valentines to release this recipe for passion pears. They are quite dramatic, aren’t they? And taste lovely too. Ok, I made up the name for the pears but it seems apt!
The idea for using hibiscus flowers to make ruby-red poached pears came to me from the hibiscus flower rinse that I use with heena to get the red\burnt orange hair colour. I experimented a bit and voila I had the most beautiful, velvetty red poached pears which are perfect with anything: oats, french toast, pancakes or ice cream. Who would have thought that hair colour could be used as a food colour! Don’t worry, I checked online and it’s perfectly safe to eat hibiscus flowers as it an edible flower.
- 4 pears
- 2 cups water
- 3/4 cups sugar
- 1 tbsp cloves
- 2 inch cinnamon stick
- 3-4 star anise
- 2 tbsp dried hibiscus flowers
- Peel and core the pears.
- Add water in a pan along with the hibiscus flowers and bring it boil.
- Add sugar and spices in the water and turn the heat to low.
- Once the sugar dissolves, add the pears.
- Simmer on low heat until the water turns syrupy. If at any point, it looks like that the pears have the colour you want, you can remove the hibiscus flowers from the syrup.
- However, after about 10-15 minutes, check to see if the pears have softened (but not mushy). And if the pears have become tender but you still have a lot of water left, remove the pears and continue to simmer to liquid until it's syrupy.
- Once the liquid has been reduced, add the pears back into the syrup and simmer for another few minutes.
- Serve with ice cream, pancakes, or yogurt.