Pears Poached in Agua de Jamaica

It’s pear season, and also almost time for Halloween. I’ve been thinking of poaching pears in agua de jamaica for a while, and I based my poaching liquid off my favorite recipe for the drink in Adrianna’s The Year of Cozy. Sadly, my local market was out of oranges (which Adrianna uses in her recipe), so I used grapefruit. Grapefruit turned out to be a fantastic choice for the poaching liquid, as its acidity compliments that of the hibiscus. I actually ended up drinking the leftover straining liquid with water and it was great… Anyways, here’s the recipe.

Ingredients

Serves two + 1 drink

  • 1/2 C Dried Hibiscus Flowers
  • 1 T Vanilla Extract
  • 2 T + 2 t Sugar
  • 1 1/2 C Water
  • 1/2 C Ruby Grapefruit Juice
  • 2 Peeled Pears
  • Ice Cream to Serve

Instructions

  1. Mix together all the ingredients except the pears and ice cream. Bring them to a boil and then simmer for 10 minutes.
  2. Put the peeled pears in and simmer for 25 minutes, flipping every 5 minutes.
  3. Let the pears cool in the liquid (at this point I ran to 7-Eleven for ice cream).
  4. You can drink the liquid after straining (I did this after adding water) or boil it down into a syrup for serving.
  5. Serve the poached pears with ice cream and enjoy!
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Horchata

Sometimes in life, one is told that the person they are making something for wants a small yield of something fantastic to prevent gluttony. Sometimes one has half cans of evaporated milk and condensed milk left over from making a half portion of flan, sometimes one is requested to make a half portion of horchata. My favorite go-to horchata has usually been a variation of this one, which makes much too many for another person’s simple craving. Hence the recipe below.

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Yields 6 Cups

Ingredients

  • 1/2 C Uncooked White Rice
  • 2 C Water
  • 1/3 C Almond Milk
  • 3/4 C Condensed Milk
  • ½ A Stick of Mexican Cinnamon
  • 1 t Almond Extract
  • 4 C Water

Instructions

  1. Soak the rice and cinnamon in the 2 C of water 6 hours or overnight.
  2. Drain the rice and cinnamon and place in a blender. Place all the other ingredients in the blender. Blend until smooth.
  3. Strain the contents of the blender twice and then put in the fridge to chill.
  4. Enjoy!