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Ingredients

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Method:

  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes 22.0 g
  • Red wine 750.0 ml
  • Castor sugar 150.0 g
  • Cinnamon stick 2.0 pc
  • Garnish Walnut Crumble
  • Star anise 3.0 pc
  • Pear, Peeled and Deseeded 6.0 pc

Plump pears poached in a simmering liquid of red wine, Rooibos and spices. Served with cream or ice cream, this is an elegant, spicy and exotic dessert.

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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.
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