Tropical Hibiscus Poached Pears
Pour the wine into a saucepan with a lid and heat until just steaming. Turn off the heat and add the tea bags. Allow to steep for 10 minutes and remove. Stir in the sugar, orange slices, and vanilla bean scrapings along with the vanilla pod. Prepare the pears by peeling, halving, and scooping out the cores with a melon baller. Place the pear halves into the liquid, being sure they are fully submerged. Place the pot over medium heat, cover, and bring to a simmer.
Once simmering, reduce the heat to low, cover, and cook until the pears are just tender when pierced with a fork, about 12-15 minutes. Check on the pears occasionally to be sure they are submerged, turning if necessary. Once tender, remove the pears from the liquid and set aside to cool slightly. Increase the heat to high and bring the sauce to a boil. Cook for 10-15 minutes, or until the sauce is slightly thickened and tastes concentrated and delicious.
Serve the pear halves topped with several spoonfuls of the sauce.
- Serving Size: 1 Piece
- Calories: 290 (0% Calories from Fat)
- Carbohydrate: 50g
- Dietary Fiber: 3g
- Protein: 0g