Made with rooibos, South Africa's national tea, this dessert is prepared by gently poaching peeled pears in tea brewed with cinnamon and cloves. Fat-free and simple, it makes a heart-healthy yet elegant dessert for afternoon tea.
Bring the water to a boil, add the rooibos tea, cinnamon stick and cloves, and let it steep for 5 minutes.
Remove the tea bags and stir in the honey, then stand the peeled pears upright in the liquid and poach, covered, over low heat for 30 minutes.
Remove the pears from the liquid and let them cool to room temperature, then serve drizzled with a little of the poaching liquid.
Choose pears that will stand upright with their stems intact; it both improves the presentation and makes them easier to handle while poaching.
Simmering the poaching liquid for another 10 minutes after removing the pears reduces it into a glossy syrup you can drizzle over them.
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