Rooibos Poached Pears

teas.co.uk · 15 min + 30 min poach · Serves 4

You'll need

• 4 firm pears, Conference or Williams, peeled with stalks left on
• 6 Tetley Redbush Pure rooibos tea bags
• 800ml water
• 120g caster sugar, or 100g runny honey
• 2 strips of orange peel and the juice of 1 orange
• 1 cinnamon stick
• 2 star anise
• 1 vanilla pod, split, or 1 teaspoon vanilla extract

Method

1. In a deep pan bring the water, rooibos bags, sugar, orange peel and juice, cinnamon, star anise and vanilla to a gentle simmer, stirring to dissolve the sugar. Simmer 5 minutes, then lift out the rooibos bags; 5 minutes is enough for deep colour without a stewed note.
2. Peel the pears, keeping the stalks on, and cut a thin flat slice off each base so they stand upright. Lower them into the liquid.
3. Press a disc of baking paper onto the surface so the pears stay submerged. Poach gently for 20 to 30 minutes, until a knife slides in with no resistance, turning occasionally for even colour.
4. Lift the pears out carefully. Boil the poaching liquid hard for 10 to 15 minutes until reduced to a glossy syrup.
5. Serve the pears warm or chilled with the rooibos syrup spooned over, alongside creme fraiche, mascarpone or vanilla ice cream.
6. To make ahead, cool the pears in the syrup and chill overnight; they take on a deeper colour and flavour.

Recipe: https://teas.co.uk/recipes/rooibos/rooibos poached pears/