Delicious is an understatement for this dessert.  The Hibiscus & Orange Syrup can lend itself to many different desserts and perhaps even a chicken dish.

Ingredients – Syrup

• 1 teaspoon Hibiscus Flower Tea
• Zest and juice of a small orange
• 1 tablespoon maple syrup
• 3 whole cloves
• 3 teaspoons corn flour to thicken the syrup
• 1 cup boiled water

Method – Syrup

1. Make the hibiscus tea by infusing the flowers in the boiled water for 5 minutes.
2. Strain and add to a small pot.
3. Add the orange zest and juice, the maple syrup and cloves and bring to the boil.
4. Turn down the heat.  Mix the cornflower with a small amount of water to make a runny paste, then add it to the pot stirring constantly.
5. Continue stirring until the mixture thickens and becomes clear.
6. Remove from the heat and allow to cool.

Ingredients – Baked Pears

• 4 ripe pears, peeled
• 1/4 cup chopped almonds
• 1/4 cup chopped dates
• 2 tablespoons butter

Method – Baked Pears

1. Carefully remove the core leaving the stalk intact.
2. Mix the almonds and dates together.
3. Stuff each pear with the almond and date mixture, packing it firmly into the pear.
4. Place in a baking dish and add the butter to the dish.
5. Bake at 180C for approximately 1 hour – take care to check them regularly to ensure they don’t burn.
6. Remove from oven and arrange on serving dishes.  Spoon over the syrup.
7. Serve with Cointreau-infused chocolate avocado mousse and whipped cream.