Hibiscus-Rosehip Poached Pears
Pears slowly poached in a Skin & Beauty Blend syrup turn a deep ruby-red, picking up the tea's tart fruitiness — an elegant, naturally pretty dessert with minimal added sugar.
Poaching fruit in tea is one of the simplest ways to let an infusion shine, and the Skin & Beauty Blend is especially well suited to it: the hibiscus pigments dye the pears a striking ruby-red, while the rosehip deepens the tartness and the nettle and dandelion add a faint herbal backbone that keeps the dish from tasting like candy.
Choose pears that are ripe but still firm — Bosc or Anjou hold their shape well during the long, gentle simmer, slowly absorbing both the color and flavor of the tea as the liquid reduces around them.
The poaching liquid itself becomes a syrup worth saving. Once the pears are done, simmering the remaining liquid down further turns it into a glossy sauce that can be drizzled over the pears, spooned over yogurt, or stirred into sparkling water for a beauty-tea-flavored spritz.
Serve the pears warm or chilled, whole or sliced, with a dollop of mascarpone or whipped cream. It is a dessert that looks far more elaborate than the short ingredient list suggests, and it is naturally lower in added sugar than most poached-fruit recipes thanks to the tea's own tartness.
Ingredients
- 4 firm-ripe pears (Bosc or Anjou), peeled, stems left on
- 4 cups water
- 4 Skin & Beauty Blend tea bags (or 4 tbsp loose blend)
- 1/2 cup sugar
- 1 cinnamon stick
- 1 strip orange peel
- 1 tbsp lemon juice
- Mascarpone or whipped cream, for serving
- Fresh mint leaves, for garnish
How to make it
- 1Bring water to a boil, remove from heat, add tea bags and steep 6 minutes. Remove tea bags.
- 2Return the tea to a simmer in a pot wide enough to hold the pears upright. Stir in sugar, cinnamon stick, orange peel, and lemon juice until sugar dissolves.
- 3Stand the pears upright in the liquid. Simmer gently, uncovered, for 25–35 minutes, turning occasionally, until the pears are tender when pierced with a knife and deeply colored.
- 4Remove pears with a slotted spoon and set aside. Simmer the remaining liquid for 10–15 more minutes until reduced to a syrupy consistency.
- 5Serve pears warm or chilled, drizzled with the syrup, topped with mascarpone or whipped cream and a sprig of mint.
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Tart hibiscus and rosehip with earthy nettle and dandelion call for foods that play with both sweetness and brightness — think yogurt bowls, fresh salads, and light citrus desserts.
Hibiscus-Glazed Beet and Goat Cheese Salad
Roasted beets glazed with a reduction of the Skin & Beauty Blend, served over greens with goat cheese and walnuts — a vivid, tart-sweet salad that mirrors the tea's own ruby color.