Rooibos Roasted Peaches
I love rooibos. Not only does the flavour remind me of childhood holidays in Stellenbosch with my grandparents but I drink the tea often. It is uniquely South African and very popular the world over but it seems hardly used as an ingredient for cooking and baking. I have tried to incorporate it in a few recipes over the last year of blogging and have always been very pleased with the results. The Rooibos Panna Cotta with Poached Grapefruit is a very popular dessert and the Mango and Rooibos Sangria was the perfect thirst quencher when we had that heatwave in Cape Town earlier this year.
Rooibos Roasted Pears
It was only a while back that I was introduced to red espresso®. The lovely people at red espresso® asked if they could use one of the panna cotta photos and they reciprocated with a 1kg pack of espresso as thank you. My mission immediately was to use it for more than just a cup of rooibos espresso.
And since I am looking at a lot of Donna Hay photography at the moment as I find her clean, unfussy approach quite inspirational, it was when I came across her Maple Roasted Pears that I decided to use it as inspiration for this recipe and photographs.
It’s autumn, pears are in season and work very well with the smooth flavour of rooibos. The recipe does not take a lot of effort to prepare, the rooibos flavour does not overpower (the non rooibos drinker I tested it on very much approved) and I think it is a wonderful way to celebrate autumn.
Rooibos Roasted Pears
PS: Sprinkled with some Pistachio Dukkah it will make a delicious addition to a cheese board.
Rooibos Roasted Peaches
Ingredients
- 6 ripe pears peeled and halved
- 1 cup hot rooibos espresso or strong rooibos tea
- 1 teaspoon vanilla extract
- 1/2 cup caramel sugar
- pinch of salt
Instructions
- Preheat oven to 200 degrees C
- Place pears in a baking dish with the cut side down. Dissolve the sugar and salt in the espresso over a medium heat and add the vanilla extract. Pour the liquid over the pears, cover with foil and cook for 30 minutes. Uncover, turn the pears over and cook for a further 15 minutes. Remove the pears (cover with foil to keep warm). Pour the liquid in a small pot and boil for 5 minutes to reduce and thicken slightly.
- Serve the pears with some syrup and a scoop of vanilla ice-cream or slightly sweetened Greek yoghurt.
- Or sprinkle with some pistachio dukkah (http://heinstirred.com/2014/04/07/pistachio-dukkah/) and serve as part of cheese platter.
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Selma
May 5, 2014
We love Rooibos too – have been drinking it for about 16 years now, I think. I even took a box to Canada for my mum to try! Rooibos Espresso is new to me – must look out for it! Donna Hay is so inspirational – her recipes, her styling and the photos too – bet she is difficult to work for though!! The pannacottas look stunning – I am not surprised that red espresso thought so too. Your pears look so beautiful with the dukah…
hein
May 6, 2014
Thank you so much Selma! That dukkah was the last few photos I think – it just needed some texture although I’m quite happy that the other photos look like autumn leaves. I love what Donna Hay (or her team) manages to do with just white as the main colour and hardly any props – inspires me to (try to) simplify my photos a bit! And because she is based in Australia it is nice to be in the same season ito recipes.