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Redbush (Rooibos) Tea Poached Pear Parcels with Dipping Sauce

Recipes for Home and Restaurant

by Nadine Lloyd

Redbush (Rooibos) Tea Poached Pear Parcels and Sauce Recipe by Nadine Lloyd

Ingredients:

(Serves 6-8)

Poached Filling:

  • 10-12 firm pears 

  • 4 Redbush (Rooibos) tea bags 

  • 2x cinnamon sticks

  • 5x cardamom pods - lightly crushed

  • 3 cloves

  • 8 cups water

  • ¾ cup organic compact brown sugar

  • Juice from 1 large orange 

  • ½ teaspoon organic vanilla bean paste


Parcels:

  • 1 packet of puff pastry, at room temperature

  • 100g (3.5oz) unsalted butter

  • 1 tablespoon organic brown sugar

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cinnamon


Poached Sauce:

  • Leftover poaching liquid

  • 2 tablespoons cornstarch/flour

  • 1-2 tablespoons custard powder

  • ½ cup organic brown sugar (optional to sweeten)

Method:


Peel, core, and dice the pears into small cubes, then set aside. Roughly chop the pecans, then place them into a separate bowl and set aside.


Using a large saucepan, boil 8 cups of water over high heat. Once boiling, add the tea bags and spices. Reduce the heat to medium and stir gently. Allow to lightly boil for 5-8 minutes. Remove the teabags and the spices, then place the liquid back onto medium/high heat.


Add the sugar, vanilla bean paste, and orange juice to the spiced tea. Stir gently until the sugar has dissolved. Add the diced pairs and gently stir until the pears become soft.

Poaching the Pears in the Redbush (Rooibos) Tea for Poached Pear Parcels Recipe by Nadine Lloyd

Strain the pears into a large bowl. Keep the liquid aside for the dipping sauce. Allow the pears to cool to room temperature.

Separating Out the Pear and Liquid for the Poached Pear Parcels Recipe by Nadine Lloyd

Melt the butter using a small microwave-safe jug.


Mix the sugar, allspice, and ground cinnamon together in a separate bowl.


Gently lay a sheet of puff pastry down onto the Samosa-making machine to cover the surface. (You may need to overlap some sheets to cover it completely.) Using the back of a teaspoon (or your thumb), gently press down into each indent. Lightly brush the surface with the melted butter, and then lightly sprinkle with the spiced sugar mixture. Add one teaspoon full of pear filling into the centre of each indent.

Painting on the butter for Redbush (Rooibos) Tea Poached Pear Parcels Recipe by Nadine Lloyd
Sprinkling on the Spices for Redbush (Rooibos) Tea Poached Pear Parcels Recipe by Nadine Lloyd
Adding the Filling for the Redbush (Rooibos) Tea Poached Pear Parcels Recipe by Nadine Lloyd

Add another layer of puff pastry over the top. Trim the pastry off around the edge. Cook in the Samosa-making machine until golden brown and crispy.

Covering the Parcels for the Poached Pear Parcels Recipe by Nadine Lloyd

Poached Dipping Sauce:

Stir the poaching liquid from the pears over medium/high heat until simmering. 


Add the cornstarch/flour and custard powder to a small measuring jug. Add 1 tablespoon of cold water, then mix through to create a paste.


Slowly add the paste to the poaching liquid. Whisk until the sauce thickens. Simmer for a further 5-8 minutes, then remove from heat and allow to cool. (If you want a sweeter sauce, add ½ a cup brown sugar, then whisk until the sugar dissolves.


Remove from heat and allow to cool to room temperature.


Serve the dipping sauce along with the poached pear parcels.





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