RecipesSouth African 
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
Brew strong rooibos tea. Add honey/sugar, cinnamon, cloves, and citrus peel. Simmer 5 minutes.
- 2
Place peeled pears in syrup. Simmer gently 20–30 minutes until soft but not mushy. Turn occasionally.
- 3
Remove pears. Simmer syrup until slightly thickened.
- 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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