Name: Hibiscus-Poached Pears (Peras en Almibar de Jamaica)
Yield: Serves 4
Cuisine: Mexican
Ingredients: 6 whole cloves; 2 cups (85 g) dried hibiscus flowers; Edible marigold flowers (optional); 1 cup (200 g) granulated sugar; 1 (7-ounce/200-g) cone piloncillo (mexican brown sugar); 1 stick Mexican cinnamon; ¼ cup (60 ml) tequila, preferably silver; 4 Forelle or other small firm, ripe pears, peeled; 2 tablespoons unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Claudia's Cocina

By Claudia Sandoval

Published 2016

About

That’s right, I signed the plate! Because I wanted to sign off on the show and sign an endorsement of my menu. Each dish really felt like me on a plate, and I wanted to let the judges know that this red-headed Latina wasn’t holding back. I wanted to win this thing!

With that idea in mind, I wanted something on the plate that screamed “Claudia,” and what does that more than something red? My goal was to create a dish that was vibrant and passionate and that brought a punch of flavor.