Oranges and pears with buffalo yoghurt and mint syrup
Photo by Babiche Martens
- To make the syrup, put the mint leaves, sugar, water, wine, vanilla and cinnamon into a saucepan.
- Bring to a boil while stirring to dissolve the sugar then reduce the heat to a simmer. Cook for 20-30 minutes or until syrupy. Remove the vanilla and cinnamon.
- Core and slice the oranges and pears then pour over the syrup and leaves. Serve in bowls with the yoghurt on the side.