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Ingredients

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Method:

  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    22.0 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • Red wine 750.0 ml
  • Castor sugar 150.0 g
  • Cinnamon stick 2.0 pc
  • CARTE D’OR Wild Berry Sauce
    CARTE D’OR Wild Berry Sauce
    100.0 ml
    Added to cart: CARTE D’OR Wild Berry Sauce
  • Garnish Walnut crumble
  • Star anise 3.0 pc
  • Pear, Peeled and Deseeded 6.0 pc

Preparation

  1. Method:

    • Place all ingredients into a deep pot, on medium heat. Stir until sugar has dissolved.
    • Remove the 11 teabags after 10 minutes. Add the pears and simmer on low heat for 20 minutes. If the pears are not completely submerged, turn every 5 minutes.
    • Remove from heat and leave overnight in remaining liquid.
    • Serve with a dollop of vanilla ice cream or fresh cream and garnish with walnut crumble.