Elegant yet easy, these pears are gently poached in coconut water infused with butterfly pea flowers, coconut sugar, and warm spices. The result is a fragrant, lightly sweet dessert with a striking natural blue-purple hue — a tropical take on a classic.
Ingredients
2 firm pears (Bosc or Anjou, just ripe)
2 cups Copra's 100% pure coconut water
2 tbsp Copra's coconut sugar
1 cinnamon stick
2 whole cloves
1 small strip orange zest
¼ tsp almond extract
2-3 tbsp dried butterfly pea flowers
Instructions
Step 1. Prep the pears: Peel pears, keeping stems intact. Trim a bit off the base so they stand.
Step 2. Make butterfly pea base: In a small saucepan, heat coconut water. Add butterfly pea flowers and steep for 5–7 minutes until the liquid is a rich sapphire blue. Strain out flowers.
Step 3. Build the poaching liquid: Return blue coconut water to the pan. Stir in coconut sugar, cinnamon, cloves, cardamom, ginger, zest, and vanilla. Bring to a gentle simmer until sugar dissolves.
Step 4. Place pears upright in the pan. Cover with a parchment round (or leave the lid slightly ajar).
Step 5. Simmer gently for 18–22 minutes, turning once or twice, until tender.
Step 6. Remove pears carefully. Strain liquid, then simmer it down slightly into a syrup.
Step 7. Plate pears, spoon the blue/purple syrup over, and garnish with a dollop of coconut cream or ice cream.
Click here to watch the step by step recipe video!
