INGREDIENTS

For the Hibiscus Poached Pears:

• 4 to 6 firm pears
• 4 Tbsp loose hibiscus tea — swap in 4 teabags if necessary
• 2 c water
• 3 large swathes of orange peels, removed from a large orange with a wide peeler or paring knife
• 1/2 c freshly squeezed orange juice, about 2 to 3 medium oranges
• 1/2 c sugar or sweetener of choice — honey, maple and agave are all fine swaps here
• 1 Tbsp vanilla extract or 1 vanilla bean, split

For the Chocolate Pear Cake:

• 8 Tbsp unsalted butter
• 1/2 c sugar
• 1/2 c dark chocolate chips or chopped dark chocolate
• 1 Tbsp vanilla extract
• 3 eggs, separated
• 3/4 c almond flour
• 3 to 4 prepared hibiscus poached pears (see recipe)

HOW TO MAKE IT

Prepare the Hibiscus Poached Pears.

1. Peel each pear and slice in half lengthwise. Using a small spoon or paring knife, scoop out the seeds and discard them.
2. In a medium Staub saucepan large enough to hold all the pears in an even layer, combine water, orange juice, hibiscus tea (or tea bags), sugar, orange peel, and vanilla.
3. Bring the liquid to a boil then reduce the heat to medium low. Gently submerge the pears in the poaching liquid. If necessary, rest a large piece of parchment or a plate on top of the pears to keep them submerged. Simmer the pears for 8 to 10 minutes, until they are light pink and a fork pierces the belly of the pear without much resistance. Keep in mind that the pears will bake further in the cake, so err on the side of under-poached if you are unsure.
4. Remove pears from poaching liquid and set them aside to cool. Simmer poaching liquid for 10 more minutes, until it is reduced and slightly thickened. Set aside to cool.
5. Strain poaching liquid over the pears and let everything cool to room temperature
6. Once cool, the pears can be placed atop the cake batter immediately, or let them chill overnight in their poaching liquid and enjoy them cold on their own (any leftover pears are great with yogurt or just a little cream and brown sugar.)

Prepare the cake.

1. Preheat oven to 350˚F
2. Generously butter and coat in sugar a 10- to 12-inch Staub skillet.
3. Melt chocolate and butter in a bowl over a pan of water, or in the microwave in a microwave safe dish, stirring occasionally until chocolate and butter are smooth and well combined. Stir in vanilla extract and set the mixture aside to cool slightly.
4. In a stand mixer or large bowl with a whisk, mix together egg yolks and sugar until pale and thick, about 2 minutes in a stand mixer or 5 to 7 minutes by hand. Fold in the almond flour and melted chocolate mixture and mix to combine well.
5. With a clean whisk and clean bowl, beat egg whites with a pinch of salt until they reach medium peaks. Sacrifice a spoonful of the whites, stirring it into the chocolate mixture to lighten the batter. Continue to add whites to the chocolate mixture in batches, now gingerly folding the egg whites with a large spoon or spatula. Try not to overmix, keeping as much air in the egg whites as possible.
6. Tip the batter into the prepared skillet and smooth the top with the back of a spoon or spatula.
7. Slice the poached pears lengthwise into wedges and place artfully atop the batter. Sprinkle with a little more sugar if desired and bake for 30 to 40 minutes, until the cake is completely set around the edges and just set in the center.
8. Let cool completely before serving. Scoop or slice into pieces and serve with vanilla ice cream if desired.