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These hibiscus poached pears with stovetop granola make a cozy vegan breakfast or light dessert. This dish pairs tender fruit with warm spices and crunchy oats. The pears simmer in a fragrant liquid made with hibiscus flowers, coconut water, and gentle spices. The result is soft fruit with a bright, floral flavor and a deep ruby color. Each bite tastes lightly sweet with hints of citrus and spice.
Poached fruit works well when you want a dessert that feels comforting but not dense or too sweet. The pears absorb the hibiscus and spice mixture as they cook, creating a delicate balance of tart and sweet. A quick stovetop granola adds texture and warmth. Toasted oats cook in coconut oil with maple syrup, cinnamon, and cardamom. The granola brings a golden crunch that contrasts nicely with the soft fruit.
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This recipe comes from Meghan Johnsson at Veg Meg. Serve the pears over vegan yogurt or whipped cream if you want something richer. The dish works just as well for a relaxed weekend breakfast as it does for a simple dessert.
Making hibiscus poached pears
Ingredients
Poached pears
- 2 quarts water
- 1 cup coconut water
- 1 cinnamon stick
- 3 cloves
- Splash orange blossom water
- ¼ cup agave
- ½ cup dried hibiscus flowers
- 4 pears peeled, halved, and cored
Granola
- 2 tablespoons coconut oil
- ½ cup oats
- 2 tablespoons maple syrup
- Dash of cardamom
- Dash of cinnamon
Instructions
- Bring water to a simmer. Add coconut water, cinnamon stick, cloves, orange blossom water, agave, hibiscus, and pears. Simmer until the pears are soft, about 5-15 minutes.
- To make stovetop granola, heat coconut oil on a small skillet. Add oats, maple syrup, cardamom, and cinnamon. Mix to combine and cook on low heat for 5 minutes or until oats are golden.
This recipe was republished with permission from Meghan Johnsson at Veg Meg. You can find the original here.
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