Rooibos Poached Pears is a traditional South African recipe for a classic dessert of pears that are poached in rooibos (redbush) tea rather than the more usual red wine. The full recipe is presented here and I hope you enjoy this classic South African version of: Rooibos Poached Pears.
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Ingredients:
1l water
6 redbush/rooibos teabags
6 medium-sized ripe pears
120ml fruit juice (red grape juice or orange juice)
4 tbsp sultanas
1 vanilla pod, split lengthways
3cm length of cinnamon stick
4 tbsp slivered almonds, toasted
Method:
Combine the water and rooibos teabags in a saucepan. Bring to a boil over medium heat then take off the heat and set aside to infuse for 5 minutes. At this point remove the teabags (squeeze gently to extract the tea from them).
Peel the pears, ensuring that you leave the stalks attached. Combine the rooibos tea, fruit juice, vanilla pod and cinnamon stick in a medium saucepan (should be large enough for the pears to stand inside). Bring to a simmer then add the pears. Cook for about 25 minutes, uncovered, turning the pears occasionally to ensure they cook evenly. When done the pears should be easy to pierce with a fork.
Remove the pears with a slotted spoon and set aside to cool. Strain the syrup into a clean pan then stir in the raisins. Set the syrup aside to cool.
Arrange the pears in small glass compote bowls then spoon over the raising syrup. Garnish with the toasted almonds and serve.
