• This dessert is perfect for cooler weather.

    Recipe and styling by Nomvuselelo Mncube

    Photograph by Dylan Swart

    Rooibos and red wine-poached pears with lemongrass custard

    Serves: 8 - 10
    Total Time: 1 hr

    Ingredients

    • 5 Rooibos teabags
    • 1L boiling water
    • 750ml (3 cups) red wine
    • 250g sugar
    • 3 whole star anise
    • 3 cinnamon quills
    • 5 pears
    • CUSTARD

    • 500ml (2 cups) milk
    • 2 lemongrass sticks, crushed
    • 1 vanilla pod, split
    • 3 egg yolks
    • 100g castor sugar
    • 10ml (2 tsp) cornflour
    • 50g raw pistachio nuts, chopped

    Instructions

    1

    In a large pot placed over medium-high heat, place the teabags, boiling water, wine, sugar and spices. Boil for 10 minutes. Reduce the heat to a simmer, add the pears and allow to simmer for 30 minutes or until the pears are tender.

    2

    For the custard, in a separate pot over medium-high heat, place the milk, lemongrass and vanilla pod. When the milk is just boiling, remove the pot from the stove and let it stand for 5 minutes for the flavours to infuse.

    3

    Using a free-standing mixer or hand-held electric beater, combine the egg yolks, castor sugar and cornflour for 2 minutes or until a pale, smooth paste is achieved. Strain the milk mixture, discarding the lemongrass and vanilla pod, and pour the milk over the egg yolk mixture, stirring constantly. Transfer the mixture to a clean saucepan over medium-low heat, stirring constantly. Cook gently until the custard thickens, about 15 minutes.

    4

    Serve the pears sprinkled with chopped pistachio nuts and the warm custard alongside.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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