Ginger and Hibiscus Poached Pears With Ice Cream
Poached pears look and taste stunning and yet are simple to prepare. Here they are infused with hibiscus tea and aromatic fresh ginger during the process. Serve with vanilla ice cream, mascarpone, or whipped coconut cream.
- 4 firm pears, peeled but stems left intact
- 4 cups strong-brewed hibiscus tea (let it steep for at least 10 minutes)
- 1 tablespoon pureed fresh ginger
- 1 teaspoon pureed lemongrass (optional)
- 2 tablespoons agave syrup
- 1 teaspoon vanilla extract
- Ice cream, mascarpone, or whipped coconut cream
- Sprinkles of black sesame seeds
Put the pears in a saucepan. Fill the saucepan with the hibiscus tea and add the pureed ginger, pureed lemongrass (if using), agave syrup, and vanilla. Bring to a boil, then reduce the heat and simmer for 30 minutes. Turn off the heat but keep the pears in the syrup until ready to serve. The pears can be poached up to 2 days in advance, then cooled and kept, tightly covered, in the fridge. Reheat gently before serving.
Carefully remove the pears from the syrup and serve with ice cream, mascarpone, or whipped coconut cream. Sprinkle with black sesame seeds.
Reprinted with permission from “Feasts of Veg: Plant-Based Food for Gatherings” by Nina Olsson. Published by Kyle Books.