Grilled Pears, Candied Hibiscus, Oranges & Crème Fraiche
Grilled pears with their soft sweetness, are perfectly balanced by the tart floral notes of candied hibiscus and refreshing citrusy oranges. The silky crème fraîche adds a creamy tang, bringing all the flavours together in a perfect bite. Visually stunning, the dish is as beautiful as it is delicious, with vibrant hibiscus petals and bright orange segments contrasting against the light pears. This is an elegant Easter dessert that’s both refreshing and indulgent!
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Method
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1
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.
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2
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.
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3
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.
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4
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.
- Candied Hibiscus
- 50g Hibiscus flowers, dried, whole
- 250g Sugar
- 500g Hot water
- Orange Syrup
- 250g Orange juice, freshly squeezed (avoid concentrated juice)
- 125g Sugar
- 125g Water
- 1g Maldon sea salt or similar
- 250g Oranges, washed, skin peeled with a peeler, remaining skin and pith removed with a knife, orange flesh cut into 0.5cm rings, cut into half moons
- Grilled Pears
- 12pcs Pears, skin peeled, cut in half, core removed
- 1pcs Lemon juice, freshly squeezed
- 500g Crème Fraiche
- 100g Extra virgin olive oil
- 3g Maldon sea salt or similar
£149.00
£50.00
