Mulled Pears
This recipe is a good one to try in November: by Christmas, the festive flavours will have matured and you can begin to enjoy the pears or give the jars away as thoughtful gifts, wrapped in bows of ribbon. On their own, the pears are the perfect light dessert between the indulgences of Christmas and New Year: they are special without being too filling.
You can also enjoy these pears with a dollop of cream, ice cream or custard. Alternatively, use them in a simple savoury salad with leaves, Roquefort cheese and fresh, crusty bread. If you have any pears left over, try my Mulled Pear Upside Down Cake.
The pears will keep for up to 12 months if stored correctly. If not, they might be more mouldy pears than mulled pears, which is actually what my nephew prefers to call these.
Ingredients
Equipment
Method
1. Sterilise the jars by filling them a quarter full with water and placing in a low oven. After about 20 minutes, remove the jars, empty the water and leave to cool.
2. Heat 500ml water in a saucepan and bring it slowly to the boil. As soon as it’s boiled, turn it down to a simmer and add the sugar. Stir until dissolved.
3. Remove the pan from the heat, add the wine and cover it with the saucepan lid.
4. Peel the pears, keeping the base and stalk intact. It’s easier to fit them into the jars if you cut them in half or even quarters lengthways at this stage.
This recipe is a good one to try in November: by Christmas, the festive flavours will have matured and you can begin to enjoy the pears or give the jars away as thoughtful gifts, wrapped in bows of ribbon. On their own, the pears are the perfect light dessert between the indulgences of Christmas and New Year: they are special without being too filling.
You can also enjoy these pears with a dollop of cream, ice cream or custard. Alternatively, use them in a simple savoury salad with leaves, Roquefort cheese and fresh, crusty bread. If you have any pears left over, try my Mulled Pear Upside Down Cake.
The pears will keep for up to 12 months if stored correctly. If not, they might be more mouldy pears than mulled pears, which is actually what my nephew prefers to call these.
Ingredients
- 500ml good quality and robust red wine
- 1.5 - 2kg pears
- 125g granulated sugar
- 1 dessert spoon cloves
- 1 orange, zest only
- 5 cinnamon sticks
- 1 dessertspoon star anise
- Pinch of grated nutmeg (preferably fresh)
Equipment
- At least 4 medium to large jars (e.g. preserve/coffee jars), with lids.
Method
1. Sterilise the jars by filling them a quarter full with water and placing in a low oven. After about 20 minutes, remove the jars, empty the water and leave to cool.
2. Heat 500ml water in a saucepan and bring it slowly to the boil. As soon as it’s boiled, turn it down to a simmer and add the sugar. Stir until dissolved.
3. Remove the pan from the heat, add the wine and cover it with the saucepan lid.
4. Peel the pears, keeping the base and stalk intact. It’s easier to fit them into the jars if you cut them in half or even quarters lengthways at this stage.
5. Stud the pears with the cloves and pack into the jars.
6. Add the grated nutmeg and orange zest to the wine syrup, and then pour this syrup over the pears.
7. Add cinnamon and star anise to each jar, screw the lid on tightly, leave to cool and then and store in the fridge. They will keep for up to a year. Aim to let the flavours mature for at least a month before trying them. Enjoy on their own, with ice cream/custard, or as the basis for a savoury salad with Roquefort cheese.
6. Add the grated nutmeg and orange zest to the wine syrup, and then pour this syrup over the pears.
7. Add cinnamon and star anise to each jar, screw the lid on tightly, leave to cool and then and store in the fridge. They will keep for up to a year. Aim to let the flavours mature for at least a month before trying them. Enjoy on their own, with ice cream/custard, or as the basis for a savoury salad with Roquefort cheese.
