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Pear Royale with Hibiscus & Crème de Cassis

A recipe by Virginie Bonvalet, from her blog French Toast and Sunday Roast. This is a sophisticated yet rustic French classic made in minutes and that is sure to add vibrancy and a little je ne sais quoi to any gathering or dining table. The addition of the Hibiscus not only compliments the sweetness of the pears with the tartness of the flowers but also gives it its spectacular colour. Easy to make and the perfect end to a celebration dinner.

Prep Time: 10 min

Cook Time: 50 min

Total Time:1 hr

Serving Size: 6


6 Pears

1 Cinnamon stick

2 Star anise

1 Bottle of Prosecco

4 Tbsp. Creme de cassis

A handful of hibiscus flowers

2 Tbsp. Muscovado sugar

6 Bay leaves (optional)


Fill a saucepan with the Prosecco, star anise, cinnamon stick, creme de cassis, hibiscus flowers and sugar.

Peel and core the pears and place in a the saucepan making sure they are completely covered with the liquid.

Place a disc of greaseproof paper on top and bring to the boil, reduce the heat to medium and simmer.

Simmer the pears for between 30 – 40 minutes. You will know when they are ready when inserting a wooden skewer and the pears are soft but with a tiny bit of resistance.

Once pears are cooked, drain, reserve the liquid, put back in the saucepan and cook on a medium heat until it forms a nice syrup.

Serve each pears in an individual bowl with a drizzle of the syrup and a bay leaf for special effect 🙂

Enjoy… Bon appetit!  ♥♥♥


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