Rooibos and red wine-poached pears with lemongrass custard

In a large pot placed over medium-high heat, place the teabags, boiling water, wine, sugar and spices. Boil for 10 minutes. Reduce the heat to a simmer, add the pears and allow to simmer for 30 minutes or until the pears are tender.

For the custard, in a separate pot over medium-high heat, place the milk, lemongrass and vanilla pod. When the milk is just boiling, remove the pot from the stove and let it stand for 5 minutes for the flavours to infuse.

Using a free-standing mixer or hand-held electric beater, combine the egg yolks, castor sugar and cornflour for 2 minutes or until a pale, smooth paste is achieved. Strain the milk mixture, discarding the lemongrass and vanilla pod, and pour the milk over the egg yolk mixture, stirring constantly. Transfer the mixture to a clean saucepan over medium-low heat, stirring constantly. Cook gently until the custard thickens, about 15 minutes.

Serve the pears sprinkled with chopped pistachio nuts and the warm custard alongside.