Print Recipe Poached pears in pomegranate juice with a creamy blue cheese and walnut dressing Serves: 4 – 6 Cooking Time: 15 mins plus extra for steeping Ingredients 4 firm pears, peeled, cored and halved 1 litre pomegranate juice 50ml red wine 60ml (¼ cup) castor sugar 1 vanilla pod, seeds scraped 1 cinnamon stick
TO DRINK: Paul Cluver Weisser Riesling Noble Late Harvest, elgantly sweet with a tart, apple crunch.
Rooibos milk tart soufflé is a fluffy, light dream. The flavours are beloved by almost every South African, and we try to include them in as many divine…
Make this deliciously light and smooth dessert in one impressive mould to serve at the table, or make things easier by setting the jelly in two individual moulds.