A seasonal favorite, poached pears take on a light floral note and a gorgeous ruby color thanks to the addition of dried hibiscus flowers.
6 ripe pears
1 oz. dried hibiscus flowers
2 strips of lemon rind, unwaxed
2 strips of orange rind
1 cup granulated sugar
10 oz. sweet rosé wine
2 star anise pods
Peel the pears using a vegetable peeler, leaving the stems intact. Add the hibiscus flowers, citrus rinds, sugar and rosé into a large saucepan that will snuggly hold the pears in a single layer. Add the star anise and bring to the boil to dissolve the sugar. Carefully submerge the pears in the liquid, adding just enough water to cover them, and put a lid on the pot. Cook the pears at a very gentle simmer for about 30 minutes or until they are tender. The cooking time will depend on the ripeness and size of the pears, so check for doneness by inserting a small sharp knife into a pear. Once cooked, remove from the heat but leave in the liquid until completely cooled or until ready to serve. Arrange the pears in a serving dish and strain some of the poaching liquid around them to serve.
Reprinted with permission from Summer Berries & Autumn Fruit: 120 Sensational Sweet & Savory Recipes by Annie Rigg, published by Kyle Books, copyright 2016.
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