Serve these dark jeweled pears warm with mascarpone or chilled with a wedge of Stilton. They are the perfect match for long slow winter roasts.


Read my Holiday/Winter 2015 issue!

Makes 4

You will need:
4 firm but ripe medium-sized pears
3 cups hibiscus syrup
2 bay leaves
  1. Cut the pears in half and remove any pips.
  2. Bring the syrup to a boil in medium-sized pan.
  3. Reduce the heat to a simmer and add the pears and bay leaves.
  4. Cook for 6–8 minutes until the pears are tender.
  5. Using a slotted spoon, remove the pears and place them in a shallow bowl.
  6. Return the pan to the heat and boil the syrup over a medium to high heat until it has reduced by half.
  7. Pour the syrup over the pears and serve.
  8. Can be stored in an airtight container in the refrigerator for 1 week.

TIP:

Photography by Photography by Staci Valentine

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