Hibiscus Poached Pears with Greek Yoghurt and Honey Cream
This desert is not only incredibly moorish but will also feel your kitchen with a delicate scent of hibiscus. Whether you have dried your own flowers, or want to use simple hibiscus tea-bags, it doesn't require a Michelin Star to impress with this simple, yet delicious and healthy desert.
- 1 Saucepan
- 1 slotted spoon
- 1 bowl
- 600 ml water
- 2 medium pears Bosc or Williams are ideal
- 5 hibiscus tea bags (or 4 tbsp hibiscus dried hibiscus flowers)
- 1 small cinnamon stick
- Rind of one orange 1tbsp sugar free orange juice
- 60gr fine sugar or agave honey
For the Cream
- 200 gr Greek Yoghurt or creme fraîche
- 2 tbsp raw honey
- 1/2 leom or lime
- 1 tsp pistachios, chopped or almond flakes
- Peel the pears and slice in half. Remove the core carefully with a knive (or an apple corer before cutting in half).
- Add the pan with water, the pears and all of the other ingredients.
- Bring to a boil. Then reduce the heat to a gentle boil and poach the pears until tender. This will take around 20- 25 minutes.
- Remove all but about 1.5 cup of the remaining poaching liquid and add half a cup of sugar or agave syrup. Return to hob on medium heat and simmer until reduced to a syrup
- Mix the Greek Yoghurt with 2 tbsp. honey and a little lemon juice.
- Spread onto each serving plate, then add two pear halves on each and a drizzle with the syrup. Sprinkle with chopped pistachios
- chocolate sauce or honey
- sprinkle with dried raspberry or almond flakes, chocolate sprinkles or poppy seeds etc.