• Biltong-dipped poached pears with crème fraîche and capers

    By Jacques Erusmus Serves: 6
    Cooking Time: 1 hour


    • 6 – 8 medium pears, peeled
    • 1L (4 cups) water
    • 215g sugar
    • 10ml (2tsp) coriander seeds, crushed
    • 1 bay leaf
    • 2,5cm fresh ginger, bruised
    • 75g biltong dust
    • 250ml (1 cup) crème fraiche
    • 25ml small capers, rinsed



    Place the pears in a saucepan with the water, sugar and spices. Bring to a simmer and cook, covered, until the pears are soft, 18 – 20 minutes. Carefully remove the pears with a slotted spoon and set aside.


    Bring the poaching liquid to a boil and reduce by two thirds until syrupy.


    Dip the pears into the syrup and then into the biltong dust. Serve warm with creme fraiche, sprinkled with capers and with a drizzle of the reduced syrup.