30% OFF Pride collection code: USAPRIDE! Free Shipping over $99

Recipe: Flor de Jamaica Poached Pears

by Latino Foodie October 22, 2015

Recipe: Flor de Jamaica Poached Pears

Poached pears are of two worlds: Simple, yet complex. Humble, yet elegant. Modest, yet decadent. Something as unassuming as a pear can be transformed into something as graceful as any soufflé or as sophisticated as any croquembouche. A ripe pear on its own is always a satisfying and delicious snack, but why settle for “satisfying” when you can have a shining centerpiece on your dining table this holiday season? Thus, I present to you the poached pear. Poaching pears is commonplace in our kitchen, but being LatinoFoodie, I decided to put away the wine and use an ingredient so common and traditional to Latinos – flor de Jamaica, or dried hibiscus flowers.


The flowers are tart and tannic, but sweetened with piloncillo, the aroma will take you on a tropical journey. As the dried hibiscus flowers rehydrate, they plump up to petals and tentacled flower buds, the color changing to something between blood red and deep purple, and their floral scent will hang thick in the air. Using dried mulling spices is fairly typical when poaching or making mulled wine, but I use a special blend from Melissa’s Produce. Each package is 2 ounces, perfect for this type of recipe. Each package has Sri Lankan cinnamon chips, Guatemalan allspice, cloves from Zanzabar and dried orange peel. Just close your eyes and imagine a warm, spiced blanket wrapped around you, cradling you. The scent is of pure warmth.

Jamaica Poached Pears 5

The sweet Jamaica poached pears are easy enough to simply eat with a fork, or fun served with a scoop or ice cream. If you want something a little more upscale, serve the poached pears with some really good blue cheese.

Jamaica Poached Pears 6

So go ahead, poach some pears and blow their socks off.

Jamaica Poached Pears
Yields 8 poached pears

6 cups water
2 cups flor de Jamaica (dried hibiscus)
2 ounce package Melissa’s Produce Mulling spices
1 (6.5 ounce) piloncillo cone
Zest and juice of 1 large orange
8 medium Bosc pears with steams intact

1. In a medium pot (3.5-4 quarts), combine the water, Jamaica, mulling spices, piloncillo and orange juice. Bring to a boil over high heat, then reduce to a simmer.

2. Meanwhile, peel the pears, leaving the stems intact. Using a melon baller, scoop out the bottom, known as the calyx.
Gently place the pears in the simmering poaching liquid. Allow to cook until tender, but not mushy. With firm pears this could take anywhere from 20-30 minutes, remembering to turn the pears occasionally. (Chefs Tip: cut out a piece of kitchen parchment paper roughly the same size as the pot. Place over the pears to help keep them all submerged.)

3. Remove the pears and allow them to cool on a paper towel lined plate.

4. Strain the poaching liquid and discard the solids.
5. Return the poaching liquid to the stove and reduce over medium-high heat until it thickens into a syrup, about 20 minutes.

6. Serve the pears (warm or at room temperature) with a drizzle of the syrup and sprinkle with zest.

For another poached pear creation, click on the image below to view the recipe for Tequila Poached Pears.

Tequila Poached Pear

The post Recipe: Flor de Jamaica Poached Pears appeared first on Latino Foodie.

Latino Foodie
Latino Foodie


Leave a comment

Comments will be approved before showing up.

Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →