For the rooibos & honey-poached pears:
10 Karma Kettle Savanna- Spiced Apple Rooibos teabags
1.5 litres water
8 pears, peeled (keep stem intact)
80g white sugar
For the Spiced cream:
250ml double cream
1 teaspoon of ground cinnamon, cloves and cardamom
To make the rooibos & honey-poached pears
Place Savanna ( Spiced Apple 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.
To make the spiced cream
Whisk the cream and ground spices together until thick
Place one pear in a bowl, top with a dollop of cardamom cream and a drizzle of the rooibos-honey reduction