Poached pears with bissap juice
6 large pears
100g dried bissap
2 stalks of cinnamon
2 vanilla pods
250g of sugar
2 tablespoons of honey
1 glass of passion fruit juice
1L of water
1) Mix the bissap and remaining ingredients, except the pears, in a saucepan of cold water and bring to a boil for about 15 minutes.
2) Peel the pears keeping the stems and plunge them into the bissap juice. Cook 5 to 7 minutes depending on their size.
3) Remove the pears and set aside. Pass the bissap through the sieve (chinois). Collect the juice and pour in a soup bowl then finish with the pear.
To be served hot with crushed pistachios or coconut petals.