South Africa
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An excellent way to use up any leftover Easter hot cross buns. Soak some hot cross buns in a vanilla custard and top with poached pears. Serve with a dollop of thick cream - delicious!
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You can discard the poaching liquid or use it as a cordial (by storing the syrup in a sterilised, airtight jar in the fridge for up to 5 days). Mix with chilled sparkling water for a refreshing drink.
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