West African Hibiscus and Ginger Poached Pears with Vanilla Bean Ice Cream

Peel the pears, leaving the stems intact. Using a melon baller or small spoon, carefully core the bottom of each pear, removing the seeds while keeping the pear whole.

In a medium saucepan, combine the water, granulated sugar, dried hibiscus flowers, sliced fresh ginger, and ground cinnamon. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

Add the peeled and cored pears to the simmering liquid. Ensure the pears are mostly submerged; if not, add a little more water. Reduce the heat to low, cover the saucepan, and gently poach the pears for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape.

Carefully remove the pears from the poaching liquid and set them aside. Strain the poaching liquid through a fine-mesh sieve into a clean saucepan, discarding the hibiscus and ginger solids. Return the strained liquid to medium heat and simmer for 5-7 minutes, or until it reduces slightly and thickens into a syrup.

Remove the syrup from the heat and stir in the vanilla extract. Allow the pears and syrup to cool to room temperature, then chill in the refrigerator for at least 1 hour.

To serve, place one chilled poached pear in a shallow bowl. Drizzle generously with the hibiscus-ginger syrup and add a scoop of vanilla bean ice cream alongside.