Recipes
South Africa

Rooibos-Infused Poached Pears

Elegant poached pears in a fragrant rooibos and cinnamon syrup — a uniquely South African dessert.

Ingredients

  • 4 firm pears, peeled
  • 3 cups strong rooibos tea
  • ¼ cup honey or sugar
  • 1 cinnamon stick
  • 2 cloves
  • Peel of 1 orange or lemon

Method

  1. 1

    Brew strong rooibos tea. Add honey/sugar, cinnamon, cloves, and citrus peel. Simmer 5 minutes.

  2. 2

    Place peeled pears in syrup. Simmer gently 20–30 minutes until soft but not mushy. Turn occasionally.

  3. 3

    Remove pears. Simmer syrup until slightly thickened.

  4. 4

    Pour warm syrup over pears. Serve with yogurt, whipped cream, or custard.

Swaps & variations

  • Add vanilla
  • Add a splash of red wine
  • Replace citrus with ginger for warmth
  • Serve with yogurt, cream, or custard

Storing & freezing

Keeps 3–4 days refrigerated in syrup. Freeze poached pears (without syrup) for 2 months.

Grow it yourself

  • Pear Trees: Plant bare-root trees in winter; prefer cold winters and warm summers; prune annually
  • Rooibos: Indigenous to the Western Cape; needs sandy acidic soil and dry summers; not frost-tolerant outside natural habitat
  • Citrus: Grow in full sun with well-drained soil; mulch to retain moisture; protect from heavy frost
  • Use compost mulch around fruit trees for moisture retention
  • Sticky traps deter fruit flies
  • Spray soapy water for aphids on citrus
  • Attract birds to control caterpillars
  • Pears: Pick when firm but fragrant; pears ripen best off the tree
  • Citrus: Harvest when fully coloured and easily separated from branch

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