2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
You’ll probably see rooibos (Apparently pronounced roy-bos depending on who you ask) used here and there in chaotic fashion, mostly due to the fact I find it hard to find recipes using it in ways I can actually use myself which results in a lot of winging it. I’ve been drinking it since I started since caffeine caused me so much trouble, but I’ve grown to love it. It was better than sugar and milk loaded tea in the long run so even after I started to tolerate some caffeine I’ve still stuck with my red tea (Easier than pronouncing rooibos, eh?).
Ingredients
2 Pears, Peeled and Cored
300ml Water
25g Caster Sugar
3 Rooibos Teabags
1/2 Tbsp Honey
50g Blueberries, Raspberry etc
Method
1. Add Water, Sugar, Honey and Teabags to pot, stir together and bring to the boil.
2. Add Pears and turn to medium, cover and simmer for 10-12 minutes or until Pears are soft.
3. Remove Pears and place in bowl. Remove Teabags and disard. Add Berries of choice to pot and bring to the boil again, cook uncovered for a few minutes to reduce syrup. Serve over Poached Pears.
Pep's Free From Kitchen 