Rooibos roasted pears
Pears roasted tenderly with rooibos tea and caramel sugar.
|6||pears — peeled and halved|
|1 cup||rooibos — espresso or tea|
|1 tsp||vanilla — extract|
|½ cup||caramel — sugar|
|salt — just a pinch|
Preheat oven to 200ºC.
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 drizzled with some syrup and a scoop of vanilla ice-cream or slightly sweetened Greek yoghurt.