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.
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.
PS: Sprinkled with some Pistachio Dukkah it will make a delicious addition to a cheese board.[yumprint-recipe id=’5′]