A rich rooibos-infused poaching syrup gives these pears a warming, honeyed taste. The perfect autumnal dessert.
Combine the sugar, teabags and water in a saucepan over a medium heat. Bring to a boil and once boiling, remove from the heat, and let stand for 10 minutes to infuse.
Remove the teabags and return the pan to a medium heat. Bring to a boil, add the pears and cover with a lid. Simmer for 15-20 minutes until the pears are slightly softened.
Remove the pears from the pan and set aside. Cook the liquid for a further 10 minutes or until it has thickened slightly, to achieve a syrup consistency.
Serve pears with the rooibos-infused syrup and enjoy!