An impromptu dessert that would work really well as a trifle base. I topped mine with a quick chocolate mousse which was actually a bit too rich for us. As an added bonus you get to drink the Mulled Wine too.
Ingredients for Mulled Pears:
- 4-6 Firm Pears
- 500ml Red Wine
- 100gm Castor Sugar
- 1 Mulled Wine teabag
For the Mulled Wine:
- 250ml Red Wine
- 440ml Sweet Cider
- Calvados or Brandy if you dare!
Method for Mulled Pears:
- Warm the wine, add the sugar and spice bag. Stir until the sugar has dissolved.
- Peel, quarter and core the pears, then poach them in the red wine for 20min. The mulled wine spice bags are sold in supermarkets leading up to Christmas and consist of things like cloves, cinnamon, dried orange peel wrapped up in a piece of butter muslin. If you can’t find them then mix your own.
- Drain, cool and serve the pears. Reserve the cooking liquid.
- Add the rest of the bottle of wine and the can of cider to the cooking liquid. Heat and check for sweetness adding more sugar/wine/cider as necessary. You might feel, like I do, that all of this poaching and simmering has boiled off all of the alcohol. It hasn’t but if you want more of a kick then add calvados or brandy if you are feeling brave.
After one of these in front of a fire on a cold winter’s evening you don’t really want to be getting back up for more, so store the mulled wine in a thermos flask by the logs.
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