Simple poached pears cooked in a hibiscus rosemary orange syrup. This recipe makes an elegant dessert but also pairs well with savory foods. It's easy to make and highly customizable. All substitutions/variations can be found in the notes section below.
Add all the ingredients except the pears to a large saucepan or pot and bring to a boil over medium-high heat.
Peel the pears and cut them in half. Then scoop out the seeds but keep the stems attached. Once the liquid is boiling, gently lower the pears into the pan and reduce the heat to medium-low. Cover with a lid and cook for 15 minutes, flipping the pears over halfway through.
Remove the lid and transfer the pears to a large container. Increase the heat to medium-high and cook for a few minutes to reduce the liquid. Use a sieve to pour the syrup over the pears. They can be eaten warm or cold with the reduced syrup drizzled over the top, but I recommend letting the pears bathe in the syrup for a few hours to deepen their flavor.
Notes
SUBSTITUTIONS:No hibiscus tea? – you can use any tea you'd like or omit it if you choose to use wine or juice instead of water.Instead of water - use any kind of juice or wine instead.No organic cane sugar? - use any kind of sweetener you like - honey, maple syrup, etc.No orange? - use water in place of the juice and lemon peel or zest.No rosemary? - sub fresh thyme, cinnamon sticks, cloves, star anise, etc.