Food and Travel Magazine | Hibiscus-poached pears
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Cooking tools:
- Peeler
- Saucepan
- Stove
- Parchment paper
- Chef's knife
- Fine-mesh sieve
- Serving platter
Ingredients
- 6 ripe Williams or Conference pears
- 25g dried hibiscus flowers
- 2 strips rind from an unwaxed lemon
- 2 strips orange rind
- 200g caster sugar
- 300ml sweet rosé wine
- 2 star anise
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