INGREDIENTS
250g dried pears, coarsley chopped.
375ml rooibos tea.
7ml aniseed.
50ml castor sugar.
30ml butter.
25ml rum.
STEPS
In a saucepan on the stove cook the pears in the rooibos tea until soft.
Drain the pears slightly.
Place the pears back into the saucepan.
Add the aniseed, castor sugar, butter and rum.
Mix together.
Heat until warmed through.
Spoon on top of pancakes.
Roll up the pancakes and serve with cream and a sprinkling of cinnamon sugar.
