Asian pears cooked with honey and served warm sprinkled with pine nuts are a classic home remedy for colds and coughs in Korea. Here, we’ve jazzed up the flavor with hibiscus tea and pomegranate juice. Serve warm or chilled.
1. Bring 4 cups water to a boil in large saucepan. Remove from heat, add tea bags, cover, and steep 7 minutes. Remove and discard tea bags. Stir in honey, pomegranate juice, ginger, lemon peel, and peppercorns (if using).
2. Peel Asian pears, but leave stems intact. Scoop out cores from bottoms, and drop immediately into tea liquid to prevent browning.
3. Bring liquid to a boil, reduce heat to medium-low, and poach pears 30 minutes, turning occasionally.
Remove pan from heat, cool pears in liquid, then transfer pears to plate.
4. Strain poaching liquid, discard solids, and return liquid to saucepan. Simmer over medium heat 20 to 30 minutes, or until reduced and syrupy.
5. To serve: pour 1/4 cup syrup into each serving bowl, top with 1 pear, and sprinkle with pine nuts.