Ladle into soup bowls, sprinkle with cinnamon sugar and serve topped with poached pears.
Bacon Melkkos with Rooibos Poached Pears
Ingredients
- Melkkos
- 200g Eskort Minced Bacon
- 500ml (2 cups) cake flour
- 250ml (1 cup) butter
- 5ml (1 tsp) salt
- 5ml (1 tsp) vanilla essence
- 1L (4 cups) milk
- 250ml (1 cup) brown sugar
- 45ml (3 tbs) cinnamon
- Poached Pears
- 2 pears, peeled and cut lengthwise into quarters
- 2 rooibos tea bags
- 500ml (2 cups) water
- 500ml (2 cups) castor sugar
- 45ml (3 tbsp) fresh rosemary
- Allergens:
- This recipe contains dairy (lactose) and wheat (gluten).
- Substitutions:
- Cake Flour (gluten): Use gluten-free all purpose flour.
- Milk (lactose): Use coconut milk or rice milk.
- Butter (lactose): Use clarified butter (ghee) or coconut oil.
Method
- Melkkos
- Fry bacon over a moderate heat until the fat is rendered.
- Combine flour and salt in a mixing bowl, and rub butter in to form a crumbly dough.
- Add the bacon and mix well.
- Heat the milk and vanilla in a pot over a high heat until it starts to steam.
- Add the flour mixture and stir well, making sure to incorporate it completely.
- Reduce the temperature, and cook for ten minutes.
- In a small bowl, combine the brown sugar and cinnamon.
- Poached Pears
- Boil the water, sugar, rooibos tea bags, rosemary and pears together in a pot..
- Allow to cook for five minutes.
Serve
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