Candied Hibiscus

• In a saucepan, combine the hibiscus flowers, sugar and hot water. 
• Place onto a medium-high heat and bring to the boil.
• Once boiling, reduce to a medium heat and simmer for 30-45 minutes or until the hibiscus is soft and candied in texture. 
• Once at this point, remove from the heat and set aside to cool.

Orange Syrup

• Fire up the Ooni oven!
• Set the temperature to 280c.
• In the cast iron Ooni pan, place the orange juice, sugar, water and sea salt mixing well to combine.
• Place into the Ooni oven to reduce the liquid, stirring often, for 10-15 minutes until you reach a syrup like consistency.
• Keep your eye on the syrup whilst you prepare the pears.

Grilled Pears

• Peel the pears and place them onto a baking tray, covering them in lemon juice to stop them from oxidizing. 
• Once the orange syrup has reached a good consistency, remove it from the oven and add the half moon pieces of orange to the syrup.
• Set the temperature of the Ooni oven to 220c. 
• Add the pears to the cast iron Ooni pan and baste the pears with the syrup. 
• Place the pears into the Ooni oven at 220c, removing them every few minutes to rebaste them with the syrup. 
• Depending on the variety and size of pear you use, the cooking time will vary but as a guide, 6-10 minutes is a good guide.
• The pears are ready when they are soft to touch.
• At this point, remove the pears from the oven and begin to assemble the dessert.

To Serve

• Place the pear halves into bowls.
• Garnish the pear with some of the orange pieces from the syrup.
• Put a heaped spoon of crème fraiche next to the pear. 
• Place some candied hibiscus on the crème fraiche and garnish with some of the hibiscus syrup.
• Finish the dessert with some extra virgin olive oil and sea salt.