Helen Goh’s recipe for rice pudding with hibiscus-poached pears | The sweet spot

Cold pears stained red with tart hibiscus and offset by a hot, creamy, spiced rice puddingHibiscus has a tart, berry-like flavour, and turns these pears a jewel-bright crimson in colour. The pears are best poached a day ahead, because they’ll deepen in colour and flavour while they chill in the syrup. I especially like the contrast of the cold, gently…