If you are like me and love a big breakfast, Challah With Hibiscus Poached Pears, Yogurt, Blueberries & Pistachios should appear on your table this weekend.
By appear, I mean, MAKE it for yourself.
Last weekend I saw a picture of Hibiscus Poached Pears on my friend Laura's instagram and knew I'd want to make them. I followed the recipe from Diana Henry loosely and loved the gorgeous color of the syrup and the pears, but wish it wasn't as sweet.
I then used the pears to pair with toasted challah, Greek yogurt topped with blueberries and pistachios, and drizzled the entire plate with the syrup.
Add freshly squeezed orange juice and hot coffee, and you are set!
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