Delicately poached pears with a honeyed reduction, and cardamom cream.
For the rooibos & honey-poached pears:
For the cardamom cream:
Place the Dragonfly Vanilla 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.
Whisk the cream and cardamom together until thick.
Place one pear in a bowl, top with a dollop of cardamom cream and a drizzle of the rooibos-honey reduction.