Paper Chef #9 Dessert

An elaborate cheese board comprising sparkling Australian wild hibiscus shooter, honey poached pear in a quandong inspired reduction, chilli chocolate, and glazed wattleseed figs.



In summary, the beautiful pink of the pears comes from a sweet poaching liquid containing rhubarb skins, peach juice (from canned peaches), lemon zest, ginger and and red gum honey. The pink is enhanced by Australian native hibiscus syrup. The brown on some of the pears results from accidental use of leftover wattleseed infusion from poaching the dried figs.

The wattleseed poached figs taste terrific, with hints of chocolate which complemented the chilli chocolate sprinkled on the pears.

The pear dessert looks spectacular, and surprisingly tastes sensational despite the "accident". The same goes for the Australian wild hibiscus in the shooter with its bright pink, and its rhubarb and raspberry flavour. Local cheese acts as decoration on the pears, giving a "his" or "hers" look: rounded slices for the pink pears and triangular ones for the brown pears.

All ingredients are derived from Australian sources, except for the cocoa that makes up the chocolate, and the dried baby figs. The fig tree in the garden is not fruiting this time of the year, hence the use of the dried figs. The lemon comes from the garden.

Australian Wild Hibiscus Shooter

The spectacular Australian wild hibiscus comes in a syrup. Obtain "Wild Hibiscus Flowers in Syrup" from "Margaret River On the Boardwalk" at Hillary's Boat Harbour or online.

For each shooter, use 1 wild hibiscus and 1 teaspoon of syrup. Pour over 100 mL of your favourite sparkling wine or for a non-alcoholic version use lemonade or soda water. The gas bubbles open up flowers which remain at the bottom of the drinks.

Extra Note: Although considered native because of the long existence in Australia, these "wild hibiscus" (hibiscus sabdariffa) are not the same as the native rosella hibiscus, hibiscus heterophyllus. The commercial "wild rosella" products come from the former.

Honey Poached Pears

To make the poaching liquid, use 1 tablespoon of red gum honey, 2 slices of ginger, one strip of lemon zest, peels from 4 stalks of rhubarb, 2 cups of water, and 1 cup of juice from the canned peaches used in the main course. Boil for 10 minutes to release colour from the rhubarb. Do not overcook. Strain the liquid and discard the pulp. Return to boil and gently simmer 4 peeled pears for 30 minutes until cooked. Remove the pears and reduce the liquid until syrupy.



Divide the sauce in half. For the pink pears, add 2 teaspoon of syrup from the "Wild Hibiscus". For the brown pears, add the leftover wattleseed infusion from the figs. Place the pears into individual glasses with the respective sauces and refrigerate overnight.

To assemble, place the pear in serving dishes and pour the sauce over. Sprinkle with grated chilli chocolate. Cut 4 slices of cheddar or parmesan cheese into rounds or triangles. Cut central holes in the cheese slices. Place the cheese slices over the pears as shown. Serve with 3 wattleseed figs per pear.

Extra Note: It seems the pretty red of the hibiscus syrup goes dull and/or darker on the pear after a few hours. The suggestion is to apply the hibiscus syrup just before serving the pink pears.

Glazed Wattleseed Figs

Boil 1 teaspoon of ground, roasted wattleseed in 1 cup of water for 15 minutes. Strain the liquid. Add 1 teaspoon of red gum honey and 12 dried baby figs. Simmer for 15 minutes or until tender. Remove the figs and reduce the sauce. Pour the sauce over the figs and chill. Glaze with more red gum honey if required. Allow 3 figs per serve. Excess sauce can be added to the poach pears.

Extra Note: Wattleseeds can be found in good supermarkets or online like Chef Vic Cherikoff's shop, Kurrajong Native Foods, and Barbushco Australian Native Flavours.

This dessert is part of a series of articles for Paper Chef #9:

Paper Chef #9 Menu
Paper Chef #9 Ingredients
Paper Chef #9 Entree
Paper Chef #9 Mains
Paper Chef #9 Dessert
Paper Chef #9 Coffee
Australian Tea
West Australian Suppliers
Food in the Backyard