1. Fill a dutch oven or stock pot half way with water. Zest the oranges (reserve the zest) and quarter them. Squeeze the juice into the pot and throw in the oranges. Set to medium heat and allow to come to a boil.
2. While the liquid warms up, gently peel the pears with a veggie peeler. Use a knife to get around the stems but leave the stems on. Throw the pear shavings into the pot.
3. Once the liquid comes to a boil, reduce the heat to a simmer and add the hibiscus, a dash of vanilla, dash of nutmeg, dash of allspice, cinnamon sticks, apple cider vinegar, cloves, honey, ginger and salt to the pot.
4. Gently add in the pears and fill up with water if needed so they are just covered. Put on a lid and let simmer for 30 minutes.
5. Check them at 30 minutes. If the color is not deep enough, add more hibiscus tea. Cover and let simmer another 30 minutes.
6. Once done, gently remove with a slotted spoon and let them come to room temperature.
7. Strain the liquid and lightly sweeten it to taste. Reserve 2 cups and put the rest in the fridge for a sweet cold tea beverage.
8. Add 1/2 cup balsamic vinegar to the reserved liquid and add it to a sauce pan. On medium heat, let simmer until reduced by half. Gently brush the pears with the liquid.
9. Whip the cream with a stand mixer until soft peaks form. Add sugar, a dash of cinnamon, the orange zest and dash of allspice and mix until hard peaks form.

Serve whole (or double your yield by cutting them in half and coring them) with a dallop of spiced cream on the side.