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Rooibos-Infused Poached Pears

South African

Rooibos-Infused Poached Pears

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

~45 mintotal~185 kcalper serving~1g protein~49g carbs~0g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.

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

Cooking Steps

  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.

Optional Enhancements

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

Plant & Growing Tips

  • 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

Natural Pest Control

  • 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

Harvest

  • Pears: Pick when firm but fragrant; pears ripen best off the tree
  • Citrus: Harvest when fully coloured and easily separated from branch

Storing & Freezing

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

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