Poached pears with bissap / hibiscus juice
A simple yet exotic, decadant and elegant dessert. Our African Poached pears with bissap juice have a great balance of spice, sweet and fruity flavours. The deep red colour gradient is the perfect aphrodisiac finishing touch for your romantic dinner
- 6 pieces pears large
- 100 g bissap dried
- 2 stalks cinnamon
- 2 pods vanilla
- 250 g sugar
- 2 tablespoons honey
- 1 glass passion fruit juice
- 1 L water
Mix the bissap/hibiscus and the remaining ingredients, except the pears in a saucepan of cold water.
Bring to boil for about 15 minutes. Peel the pears keeping the stems and plunge them into the juice. Cook for 5 to 7 minutes depending on their size.
Remove the pears and set aside. pass the bissap/hibiscuss throught the sieve (chinois). collect the juice and pour in a soup bowl then finish with the pears. Serve this dish hot with crushed pistachios or coconut petals for an extra touch of "je ne sais quoi"