Melkkos with cinnamon-poached pears
4 to 6
Easy
10 minutes
25 minutes
This comforting dish is the perfect wintry dessert or breakfast. ‘Think of this like a lazy milk tart!’ Herman says. ‘Back in the day, they would save the bits of flour leftover from rolling dough to use in this recipe.’
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Ingredients
Method
- 1 litre fresh full-cream milk
- 1–2 cinnamon stick
- 140 g cake flour
- a pinch of salt
- 1 t baking powder
- 60 g butter, plus extra for serving
- 4 T sugar, for serving
- 1 t ground cinnamon, for serving For the poached pears:
- 4 T sugar
- 2 cups water or enough to cover the pears
- 1 cinnamon stick
- 4 Forelle pears, chopped
Method
Ingredients
1. Bring the milk and cinnamon sticks to a gentle simmer in a medium saucepan over a low heat.
2. Meanwhile, combine the flour, salt and baking powder in a mixing bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
3. Slowly whisk in the flour mixture into the milk, a little at a time. Cook the melkkos over a low heat, stirring continuously, until thick and creamy, about 10–15 minutes.
4. To make the poached pears, place the water and sugar in a small saucepan. Add the cinnamon stick, bring to a boil, then reduce to a gentle simmer. Add the chopped pears and poach until tender but not falling apart.
5. Sprinkle the sugar and cinnamon over the warm melkkos. Top with the butter and spoon over the cinnamon-poached pears before serving.
Find more South African recipes here
Stylist: Marcelle van Rooyen
Food assistant: Bianca Jones
Videographer: Romy Wilson
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