Hibiscus Poached Pears


Hibiscus Poached Pears

Read my Holiday/Winter 2015 issue!


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

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