Instructions

1. For the poached pears, in a medium saucepan combine the Rosé, water, and sugar. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from heat and add hibiscus flowers. Let steep for 10 minutes.
2. While the hibiscus flowers are steeping, peel the pears and cut them in half from top to bottom. Using a melon baller, scoop out the seed pockets. With a small paring knife, cut a shallow “V” down the center of each pear’s cut side to remove the stem, string, and bud end.
3. Strain the poaching liquid into a container, discarding the hibiscus flowers. Return the liquid to the saucepan.
4. Place the pear halves, lemon and orange rinds, and cinnamon stick in the saucepan with the poaching liquid and rest a circle of parchment paper directly on top of the pears. The parchment paper will ensure the pears are submerged in the liquid so they take on the color of the poaching liquid. Bring to a boil over medium-high heat. When boiling reduce heat to medium-low and a gentle simmer and poach until tender, about 15-20 minutes. Don't stir, but flip the pears over occasionally to ensure they absorb color evenly. When the pears can be pierced easily with a fork, they are done. Turn off the heat and let the pears cool in the liquid. When cool enough, place pears and liquid in the refrigerator overnight to let the pears absorb more color and flavor. Bring to room temperature before serving.
5. For the chocolate sauce, melt the chocolate over a double boiler. Gently warm the hemp milk in a microwave or heat in a small saucepan just until warm. Add the milk to the chocolate and whisk together for several minutes until smooth and glossy. Set aside at room temperature.
6. For the crêpes, make crepes using a half batch of Basic Crepe Batter.
7. To assemble, place a crêpe in the center of a plate. Cut each pear half lengthwise into 6 slices. Fan 3 in the middle at 12 o’clock and fan 3 at 6 o’clock. Fold the edges of the crepe up and over the pears to overlap in the middle. Place a scoop of your favorite frozen dessert in the center. Drizzle with chocolate sauce. Delicious!