Serves 4

1/2 cup mint leaves

1 cup sugar

1 cup water


1/4 cup white wine

1 vanilla bean

1 cinnamon stick

3 oranges

3 pears

Buffalo yoghurt


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.