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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 1 Saucepan
  • 1 slotted spoon
  • 1 bowl

Method
 

  1. Peel the pears and slice in half. Remove the core carefully with a knive (or an apple corer before cutting in half).
  2. Add the pan with water, the pears and all of the other ingredients.
  3. 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. 
  4. 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
  5. Mix the Greek Yoghurt with 2 tbsp. honey and a little lemon juice.
  6. Spread onto each serving plate, then add two pear halves on each and a drizzle with the syrup. Sprinkle with chopped pistachios 

Notes

Tip:
  • chocolate sauce or honey
  • sprinkle with dried raspberry or almond flakes, chocolate sprinkles or poppy seeds etc.