Go Back Email Link
–+ servings
A serving of hibiscus poached pears and apples with unsweetened whipped cream underneath, and a drizzle of pink poaching syrup and green pistachios crumbles.

Poached Pears and Apples in Hibiscus

Meg van der Kruik
Poached pears and apples simmered in hibiscus, California rosé, and orange. One pot, twenty minutes, and a delightful pink dessert at the finish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 4 servings
Calories 332 kcal

Ingredients
 
 

  • 3 pears preferably firm, not too ripe
  • 3 apples preferably firm, not too ripe
  • 2 TBSP loose leaf hibiscus tea or teabags
  • 1 cup water
  • 1 cup sweet California Rosé wine
  • 1 tsp orange zest
  • 3 medium oranges, ( zest removed in strips, avoiding the white pith, and 1 cup juice reserved)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 tsp pure vanilla bean paste or extract
  • 1 star anise pod optional
  • 1 small cinnamon stick optional

Optional garnishes

  • unsweetened whipped cream
  • coarsley chopped toasted pistachios
  • reduced hibiscus rosé syrup
  • strawberries

Instructions
 

  • Prepare the pears: peel, slice in half lengthwise, and scoop out the seeds.
  • Prepare the apples: peel and core to remove seeds, Then slice in half lengthwise.
  • Prepare the poaching liquid: in a medium saucepan over medium heat, combine water, rosé, orange juice, hibiscus tea (bags), sugar, honey, orange peels, vanilla, star anise, and cinnamon stick if using.
  • Bring the liquid to a boil, then reduce the heat to medium low. Gently submerge the fruit in the poaching liquid. Simmer the pears for 10 to 15 minutes, until light pink, softened, and fork tender.
  • Pull the pears out of the poaching liquid and place them in a heatproof container. In the meantime, simmer the sauce for 15 - 20 more minutes, until reduced by half and slightly thickened.
  • Pour the syrup over the fruit, straining out remaining tea leaves, zest, and spices using a sieve.
  • Eat warm, at room temperature, or cold.
    If serving cold, allow to come to room temperature, then store in the fridge for at least 3 hours before serving.
  • To serve, plate with whipped cream, a drizzle of the poaching liquid syrup, and chopped toasted pistachios. Add fresh strawberries to the plate if desired.

Notes

Inspired by Carolina Gelen.

Nutrition

Serving: 2pieces of fruitCalories: 332kcalCarbohydrates: 77gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 6mgPotassium: 355mgFiber: 7gSugar: 66gVitamin A: 284IUVitamin C: 59mgCalcium: 67mgIron: 1mg
Keyword apple dessert, dessert, hibiscus, orange, pear dessert, Pistachio, poached apple, poached pear, whipped cream
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!