Poached mulled wine pears

Name: Poached mulled wine pears
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 bottle (75cl) hearty red wine; Pared zest and juice of 1 orange; Pared zest of 1 lemon; 4-5 cloves; 1 cinnamon stick; 125g caster sugar; 6 ripe but firm pears, peeled with stalks intact

Easy
January 2012

Easy
January 2012

Serves 6
Takes 5 minutes to make, 60-70 minutes to cook, plus cooling

This delicious poached pear recipe makes the perfect light but decadent end to a meal.

Dairy-free

Nutrition: per serving

Calories: 236kcals
Fat: 0.2g (no saturated)
Protein: 0.7g
Carbohydrates: 37.5g (36.6g sugars)
Fibre: 4.4g
Salt: trace

Nutrition: per serving

Calories: 236kcals
Fat: 0.2g (no saturated)
Protein: 0.7g
Carbohydrates: 37.5g (36.6g sugars)
Fibre: 4.4g
Salt: trace

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Ingredients

1 bottle (75cl) hearty red wine
Pared zest and juice of 1 orange
Pared zest of 1 lemon
4-5 cloves
1 cinnamon stick
125g caster sugar
6 ripe but firm pears, peeled with stalks intact

1 bottle (75cl) hearty red wine
Pared zest and juice of 1 orange
Pared zest of 1 lemon
4-5 cloves
1 cinnamon stick
125g caster sugar
6 ripe but firm pears, peeled with stalks intact

Method

Pour the wine and 600ml water into a pan. Add all the other ingredients, apart from the pears, put over a low heat, then stir until the sugar has dissolved. Bring to the boil, then simmer for 5 minutes. Remove from the heat and leave to infuse for 15 minutes.
Return the pan to the heat, then add the pears. Bring to a gentle simmer and submerge the pears in the liquid for 35-40 minutes, turning occasionally, until just cooked and ruby red. Remove to a bowl and set aside to cool.
Bring the poaching liquid back to the boil and reduce by half (to about 500ml) until slightly syrupy. Cool a little before pouring over the pears. Cool completely before serving.

Method

Pour the wine and 600ml water into a pan. Add all the other ingredients, apart from the pears, put over a low heat, then stir until the sugar has dissolved. Bring to the boil, then simmer for 5 minutes. Remove from the heat and leave to infuse for 15 minutes.
Return the pan to the heat, then add the pears. Bring to a gentle simmer and submerge the pears in the liquid for 35-40 minutes, turning occasionally, until just cooked and ruby red. Remove to a bowl and set aside to cool.
Bring the poaching liquid back to the boil and reduce by half (to about 500ml) until slightly syrupy. Cool a little before pouring over the pears. Cool completely before serving.

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