Warm pears cooked in a delicately spiced syrup is one of my favourite ways to enjoy this winter fruit. Baking or poaching pears is ideal as they hold their shape when cooked and improves their taste (they taste even better the next day). Serve as a naturally sweet breakfast over yoghurt and granola, a warm bowl of porridge or enjoy as is with creme fraiche, freshly whipped cream or ice cream for a treat.

In this recipe I’ve baked the pears in a light rooibos and honey syrup. Baking the fruit this way means that no extra sugar is needed as the pears sweeten naturally as they soften together with the fragrant aromas of cinnamon, rooibos tea and vanilla. As an alternative, you could also use seasonal apples instead of pears.

Rooibos tea, also known as red bush tea, is a family favourite tea consumed in Southern Africa for centuries. Rooibos is naturally caffeine-free, high in antioxidants, and has a wonderfully sweet taste which makes it suitable for both children and adults. I grew up drinking rooibos tea in South Africa and my children have been raised on this amazing tea since they were babies and still enjoy it now. Here’s a little tip for soothing sore throats—dissolve a teaspoon of raw honey into a freshly brewed cup of rooibos tea and add a splash of lemon juice (to taste). Enjoy warm and repeat as often as you need.

BAKED PEARS WITH HONEY & ROOIBOS

Serves 4

4 forelle pears, peeled, quartered & seeded

1 rooibos tea bag

4 tablespoons raw honey

1 stick cinnamon

1 vanilla pod

1 tablespoon lemon juice

1. Preheat oven to 200 degrees C / 390 degrees F.

2. Brew the rooibos tea in 1 cup / 250ml hot water for 3-4 minutes. Discard the tea bag.

3. To make the syrup, heat the rooibos tea, honey, cinnamon and vanilla pod (split and scraped seeds included) in a small saucepan over medium heat for 10 minutes.

4. Place the pear quarters into an ovenproof dish, cut side up. Pour over the prepared syrup and bake for approx. 30 - 40 minutes, basting the pears intermittently with the syrup. The pears are done when they are soft and caramelised.

5. Serve warm or at room temperature with granola and Greek yoghurt or coconut yoghurt.

Note:

Also check out my easy recipes for homemade granola and coconut yoghurt to compliment this recipe.