Decadent and super easy! The beautiful red color of these hibiscus and wine poached pears make them the finishing star of the meal. The key is to cook them at low heat and turn them often so that they cook evenly and develop the beautiful deep color.
Other Latin recipes you may like
- Dulce de Leche Martini
- Lemon Tres Leches Cake
- Passion Fruit Tiramisu
- Coconut Flan
- Passion Fruit Flan
Prep time: 10 minutes -- Cooking time: 1 hour -- Serves: 6
Ingredients:
- 6 Pears just ripe but firm
- 1 Lemon rind
- 1 lemon juice
- 1/2 cup of dried hibiscus flowers found in the Hispanic or health stores (Can substitute with 3 hibiscus tea bags)
- 2 Cups of Red Wine (I used Argentinian Malbec, but any medium-body wine will do)
- 1 Cup water
- 1 Cup Brown Sugar
- 1 tablespoon vanilla extract
- 1 Cinnamon stick
- 4 peppercorns
- 2 cloves
- 1 bay leaf
For serving: Vanilla ice cream or whipped mascarpone cheese.
Preparation
1. Peel the pears keeping the stems intact. Cut a thin slice off the bottom so they can stand upright when served.
2. In a medium-size cooking pot, place all remaining ingredients and stir well to combine.
3. Add the pears, cover and bring to a gentle boil over medium-high heat.
4. Reduce the heat to medium-low, uncover and simmer for about 50 minutes or until the pears are tender and have a deep red color. Turn the pears about every 10 minutes so that they soak up the syrup evenly.
5. Remove the pears from the pan with a slotted spoon and set aside.
6. Boil the syrup for and additional 10-15 minutes to create a reduction.
7. Strain the liquid over a bowl and refrigerate with the pears for 2 hours.
Serve
Serve pears with ice cream or whipped mascarpone cheese and drizzle 2-3 tablespoons of the syrup over the top of the pears. Enjoy!
Leftover syrup has versatile uses for adding a touch to cocktails (it works great for a Hibiscus Mimosas!), salad dressings, or simply over ice cream.
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