Mulled pears, three ways
- Published: 21 Nov 23
- Updated: 18 Mar 24
Transform classic poached pears into a Christmas showstopper, with our beautiful trio of mulled fruits. Choose your favourite or try all three, with a decadent matching sauce to boot – after all, it is Christmas!
Love these flavours? Check out our hazelnut meringue cake sandwiched with whipped cream and mulled pears, too…
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Serves 6 -
Hands-on time 20 min, plus cooling. Simmering time 25 min
Nutrition
- Calories
- 173kcals
- Fat
- 0g
- Protein
- 0.5g
- Carbohydrates
- 41g (39g sugars)
- Fibre
- 4.3g
- Salt
- trace
delicious. tips
You can also serve the pears with a sauce…
Mulled wine syrup (for the red wine pears)
Reduce the mulling liquid from the wine poached pears over a medium high heat and add 2 tsp liquid glucose until thick and syrupy. Stir in some edible glitter if you like. Serve warm.
Caramel sauce (for the cider pears)
Put 150g golden caster sugar in a saucepan with 75g of the reduced poaching liquid and 2 tsp liquid glucose. Bring to the boil, stirring until the sugar has dissolved, then remove the spoon. Bubble, swirling the pan every now and then, until the liquid turns amber. Add 200ml double cream (careful it will bubble up and may spit) and stir to combine. Add a pinch of salt and some gold edible glitter (if you like). It will thicken as it cools, so set aside for about 10 minutes and serve warm.
White chocolate and cardamom sauce (for the white tea pear)
Put 100g chopped white chocolate, 200ml double cream and 2 bashed cardamom pods in a small pan over a low-medium heat. Cook gently, stirring, until melted and combined. Scoop out the cardamom pods, then stir in some silver edible glitter (if you like). Serve warm.