Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Watch how to make this recipe.
Spiced Hibiscus Poached Pears
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- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 641
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 9 g
- Sugar
- 102 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 158 mg
Hibiscus is Haiti’s national flower, and this sweet, spiced dessert is a perfect tribute to the island. Poached pears are a French classic that’s reimagined here with Haitian flair. Pears are rarely grown in Haiti, but they go particularly well with the Caribbean staple spices cinnamon, allspice and ginger, which are used in the poaching liquid. And the tang of hibiscus is an excellent replacement for the usual wine used in French recipes. To balance out the sweet-tart flavor of the fruit we've added a whipped crème fraîche cream and a crunchy sprinkle of spiced pistachios. You can make the pears and the other elements well ahead, so it’s a great recipe for a small dinner party.
- Level: Easy
- Total: 3 hr 30 min (includes chilling time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 641
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 9 g
- Sugar
- 102 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 158 mg
Ingredients
Poached Pears:
Crème Fraîche Cream:
Pistachio Spice Mix:
Directions
- For the poached pears: Peel the pears, leaving the stems intact, if present. Remove each bottom stem end with a small melon baller and continue to scoop up into the pear to remove the core. Coat with some of the lemon juice to prevent browning.
- Combine the hibiscus, brown sugar, allspice, star anise, cinnamon sticks, cloves, bay leaf, ginger, orange peel and lemon peel and remaining lemon juice in a medium stockpot. Add 10 cups water. Place over high heat and bring to a rolling boil. Reduce the heat to medium high.
- Place the pears in the poaching liquid. Simmer, rotating the pears every 5 minutes for the first 20 minutes. Cut a circle of parchment the size of the stockpot and lay on the surface of the liquid. Reduce the heat to low and poach the pears until they are tender enough to pierce with a knife, 10 to 20 minutes longer.
- Transfer the pears to a container. Strain the poaching liquid and pour it over the pears. Let the pears cool completely in the poaching liquid, then refrigerate them in the liquid for at least 2 hours and up to 4 days. The longer the pears remain in the liquid, the darker they will become.
- Pour about half of the poaching liquid into a saucepan and bring to a boil over high heat. Lower the heat and simmer it until it is reduced and syrupy, about 25 minutes.
- For the crème fraîche cream: Meanwhile, whip the cream, crème fraîche, lemon juice, sugar and salt in a large bowl until the mixture forms soft peaks. Refrigerate until ready to serve.
- For the pistachio spice mix: Combine the pistachios, cinnamon, brown sugar, nutmeg and salt in a small bowl.
- To serve, place some crème fraîche cream over each dessert plate and swirl until it forms a circle. Top with a pear and drizzle with some of the reduced hibiscus syrup. Garnish with the pistachio spice mix.
