I’m so excited to share this recipe with you, it is was soooo tasty. I made hibiscus poached pears with cinnamon and star anise and served it with mascarpone and a black sesame rose meringue. I was introduced to the idea of hibiscus poached pears on Instagram by Erin @cloudykitchen and couldn’t wait to try it, well the though of pink pears sold it for me. I love using rose and black sesame so I knew another floral flavour would go well, and the floral taste of the honey boosted that too.
recipe for meringue
- 150g egg whites
- 300g sugar
(if you weigh out the whites from four egg whites then double the amount of sugar if that’s easier)
- 40g black sesame seeds
- 1 tbsp. rose petals
- 2 drops rose extract
- 1 tsp cream of tartar
- 1/2 tsp white wine vinegar
preheat the oven to 110c
using a pestle and mortar grind the sesame seeds and rose petals,
add the egg whites in to a grease free bowl and start whipping, then add the sugar and turn up the speed and mix until stiff peaks form, then fold in the seeds/petals and the cream of tartar and white wine vinegar.
spoon into a piping bag and pipe small meringue nests onto two lined cookie sheets, (makes approx. 6 to 8)
bake for about 1 hour to one hour 20 minutes (it depends on how big you have piped them, they will be cooked when you can easily peel them from the baking paper)
for pears
- 4 pears
- 10 hibiscus flowers (approx.)
- 3 star anise
- 1 cinnamon stick
- 2 drops of rose extract
- 2 tbsp. maple syrup
peel the pears and slice in half and remove the seed/core with a melon baller, add to a pan of water with all of the ingredients and poach until tender approx. 25 minutes. take some or the remaining poaching liquid (1 cup) and add half a cup of sugar and reduce to a syrup
to serve mix 200g mascarpone with 2 tbsp. honey and 3 tbsp. icing sugar and spread onto each meringue then add a pear half on each and a drizzle of syrup, finish with sesame seeds and rose petals.
This sounds so beautiful and dreamy! I made some black sesame meringues a few months back for my boyfriends birthday, I never thought of adding rosewater or rose extract. Definitely want to try this! xx
thankyou x
OMG !
Amazing dessert, You are a genius. I love the simplicity of dessert but with a touch of gourmet refinement.
kiss 🙂
thankyou so much celia so glad you like it x
So pretty I have lots of black sesame seeds left over from a recipe and was wondering what I could use them in.!
Thankyou xx
Your blog is literally a feast for the eyes! 🙂
The pink rose colour is absolutely lovely, and I’m sure the flavour combination of black sesame and hibiscus is just heavenly!
thankyou I’m so glad you like it xx
Stunning, sharing!
thank you x
Hi,
did you use dried hibiscus?
Lovely dessert!
yes dried hibiscus
Hi do you add water when poaching the pears? And if so how much
yes enough water so that the pears are covered, about 4 cups