Serves 4

1/2 cup mint leaves

1 cup sugar

1 cup water

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1/4 cup white wine

1 vanilla bean

1 cinnamon stick

3 oranges

3 pears

Buffalo yoghurt

1

To make the syrup; put the mint leaves, sugar, water, wine, vanilla and cinnamon into a saucepan.

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2

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.

3

Core and slice the oranges and pears then pour over the syrup and leaves. Serve in bowls with the yoghurt on the side.