Poached Pears with Honey Almond Rusk Crumb

For the Poached Pears:

1.    Place the sugar, water, white muscadel and Rooibos tea bags into a saucepan and place over a medium heat, stir so the sugar has dissolved. 

2.    Once the sugar has dissolved, gently drop the pears into the liquid and reduce the heat to low. 

3.    Leave the pears to slowly poach in the liquid for 35 minutes. After 35 minutes, remove the pears from the liquid and reduce the liquid to a third. 

4.    Once the pears have slightly cooled, use a melon baller and from the bottom of the pear scoop out the seeds.

For the Honey & Almond Rusk Crumb:

1.    Place the rusks into a plastic packet and use a rolling pin to crush the rusks into a crumb. 

2.    Then place the crumbs into a bowl. Melt the butter and add it to the crumbs along with the toasted flaked almonds. 

3.    Use a tablespoon and stir the mixture until all the ingredients are incorporated.

For the Pear Crisp:
 

1.    Preheat the oven to 100° C. 

2.    Use a mandolin and on the thinnest setting, slice the pears and place the slices straight into the lemon juice. 

3.    Take a baking tray and use a sieve to dust it with icing sugar, lay the pears out flat onto the baking paper and dust with icing sugar again. 

4.    Place the tray into the oven for eight hours until the pears are dry and crispy.

To Assemble: 
 

Scoop some of the honey and almond rusk crumb into a glass, place the pear on top of the crumb. Drizzle the reduced pear syrup over the poached pear. Garnish with the crispy pears.