Rooibos & Honey-Poached Pears
Delicately poached pears with a sweet sticky reduction. Served with a light and textured Pavlova flavoured with cardamom cream. A perfect summer pud!
To make the rooibos & honey-poached pears:
Place the rooibos teabags, water and honey in a saucepan and bring to the boil. Then add the pears and bring the liquor back up to the boil. Reduce heat and simmer gently for approx. 60 minutes, or until the pears are soft but still firm.
Remove the pears from the pan and pour have the poaching liquid over the pears.
Bring the remaining liquid back to the boil, remove the teabags then add the sugar and boil until the liquid is reduced to a syrup. Set aside.
To make the Pavlova:
Preheat the oven to 130C. Line a baking tray with wax paper.
Whisk the egg whites until stiff then gradually beat in the sugar until the mixture is thick and glossy.
Sprinkle the vinegar, cornflour and vanilla extract onto the egg-white mixture and fold in with a spatula.
Spoon the mixture onto the prepared baking tray, making either one large Pavlova or eight individual sized portions. Bake for 60-90 minutes.
To make the cardamom cream:
Whisk the cream and cardamom together until thick.
Place one pear on a plate with a Pavlova slice or individual Pavlova portion, topped with cardamom cream and a drizzle of the rooibos-honey reduction.