Bacon melkkos with rooibos poached pears

By Drum Digital
03 July 2019


Preparation: 10 min | Cooking: 20 min | Serves 4

Minced bacon adds a deliciously salty twist to this traditional South African comfort food!  



200g Eskort Minced Bacon

500ml (2c) cake flour

5ml (1t) salt

250ml (1c) butter

1L (4c) milk

5ml (1t) vanilla essence

250ml (1c) brown sugar

45ml (3T) cinnamon

Poached pears

500ml (2c) water

500ml (2c) castor sugar

2 rooibos tea bags

45ml (3T) fresh rosemary

2 pears, peeled and cut lengthwise into quarters



  • Fry bacon over moderate heat until the fat is rendered.
  • Combine the flour and salt in a mixing bowl, then rub in the butter to form a crumbly dough.
  • Add the bacon and mix well.
  • Heat the milk and vanilla in a pot over a high heat until starting to steam.
  • Add the flour mixture and stir well, making sure to incorporate completely.
  • Reduce the temperature and cook for 10 minutes.
  • In a small bowl, combine the brown sugar and cinnamon.

Poached pears

  • Boil the water, sugar, rooibos tea bags, rosemary and pears in a pot for 5 minutes.
  • Ladle the melkkos into soup bowls, sprinkle with cinnamon sugar and serve topped with poached pears.

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