Rooibos Poached Pears with Oat Crumble Pears

Rooibos Cream

  • 1 litre milk 
  • 3 vanilla pods, seeded  
  • 4 rooibos tea bags 
  • 200g yolks
  • 170g sugar 
  • 100g flour 
  • 50g whipped cream 

Heat the milk and vanilla pods in a small pan, then add the teabags, and leave on low heat. Mix the yolks, sugar and the flour together in a bowl. Strain the milk through a fine sieve into a jug. Add a little bit of the milk into the egg mix while whisking, to prevent lumps. Add rest of milk. Pour back into a pot and cook on a low heat until thick. Strain through a fine sieve. Let cool. Whip the cream to soft peaks; fold into the cold custard mix.

Rooibos Poached Pears with Oat Crumble Pears

  • 500ml verjuice 
  • 500ml white wine 
  • 5 rooibos tea bags 
  • 300g sugar 
  • 1 tsp cardamom
  • 2 star anise 
  • 1 tsp cloves
  • 1 cinnamon stick 
  • 2 Pepuli pepper 
  • 8 pears 
  • 1 tbsp black pepper  

Peel and core the pears. Mix the rest of the ingredients together in a pot and add the pears. Place over medium heat, cover with cartouche (a paper lid that fits snugly inside the pot on top of the pears. It helps with the prevention of evaporation and keeps the pears submerged. You can use grease proof paper) and poach until soft.

Oat Crumble  

  • 220g butter, melted 
  • 10g golden syrup
  • pinch of bicarbonate of soda 
  • 30ml boiling water140g oats 
  • 120g flour 
  • 220g sugar 
  • pinch of salt
  • 70g desiccated coconut  

Preheat the oven to 170°C. Melt the butter and golden syrup. Mix the bicarbonate of soda and water. Mix together and add all the other ingredients. Roll out on a silpat to 4mm thickness and bake for 15min.       

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe by Margot Janse • Photography C&D Heierli