Hibiscus-poached pears

Hibiscus-poached pears

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

This is a dessert that looks beautiful and is easy to prepare. The hibiscus gives the pear a dramatic pink colour and a tangy taste, while the rust-coloured star anise provides a sweet liquorice taste and aroma. This recipe is not super sweet, so if you prefer sweeter desserts, increase the sugar to taste.

Ingredients

Quantity Ingredient
150g sugar
50g dried hibiscus leaves
1 star anise
4 firm pears, peeled

Method

  1. Place the sugar, hibiscus and star anise in a pan, add 1 litre water and bring to the boil. Reduce the heat and simmer for 15 minutes for the flavours to infuse.
  2. Reduce the heat to a simmer and cook the peeled pears for 15 to 20 minutes or until tender. Turn frequently for an even colour. Remove from the heat and leave the pears to cool in the poaching liquid.
  3. To serve, place one pear on each plate and serve with some of the strained poaching syrup.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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