Poached pears in mulled wine recipe
If Christmas pudding is not your dessert of choice, these deliciously light poached pears in mulled wine are perfect for cleansing the palate after a blow-out main course. I also love the fact that they’re so easy to make in advance, and have even been known to eat the pears with a bowlful of plain, live yoghurt for breakfast or brunch.
- 1 bottle inexpensive red wine
- 2 cinnamon sticks
- 1 lemon
- 2 tsp nutmeg
- 4 star anise
- 4 cloves
- 1 vanilla pod
- 6 pears, peeled but kept whole with stalk intact
- 100g caster sugar
- 2 sprigs of thyme and fresh clementine zest (optional)
- Bring the bottle of red wine to the boil over medium heat, and add in the lemon (halved and squeezed), nutmeg, cinnamon sticks, star anise, cloves and vanilla pod.
- Let it simmer for around 15 minutes, then add in the pears. Let them cook for around 20-30 minutes, depending on the ripeness of the pears, until tender and soft (check with a cocktail stick).
- When done, take out the pears and set aside to cool, while continuing to boil down the liquid until it’s syrupy in texture.
- Sieve out the spices and use the syrup to drizzle over the pears.
- Garnish with a sprig of thyme and clementine zest.
Tip: Although cooking the red wine removes almost all of the alcohol, this is a dish best served to grown-ups…