Lisa Faulkner's poached pears in mulled wine recipe
I first made these pears for a dinner party a few years ago. They looked beautiful and were a real hit! If you are cooking them, and not preserving them, make the mulled wine first and then cook them in that, covered with a cartouche (circle of greaseproof paper) for 40 minutes until tender on the hob. Serve them with a shortbread biscuit and mascarpone.
Makes 2 jars.
You will need 2 sterilised kilner jars.
Ingredients
- 4 whole pears, peeled
- 1 lemon, halved
- 1 tsp dried ginger
- 1 vanilla pod
- 1 orange, grated rind and juice
- 1 lemon, grated rind and juice
- 1 lime, grated rind and juice
- 225 g caster sugar
- 6 cloves
- 1 cinnamon stick
- 3 bay leaves
- 1 whole nutmeg, grated
- 1 vanilla pod
- 1 bottle red wine
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 115 mins
- Serves: 8
Step-by-step
- Put all the mulled wine ingredients into a pan, bring to the boil and simmer for 10 minutes until the sugar has dissolved.
- Meanwhile, squeeze the halved lemon into a bowl of cold water. Peel the pears and as you peel each one, place it straight into the bowl of lemon water.
- Add the pears to the simmering wine and then remove the pan from the heat. Take a large sheet of greaseproof paper, scrunch it up and press onto the pears to keep them submerged. Cover the pan with a lid and leave for 1–1½ hours until tender.
Courtesy of Lisa Faulkner for Waitrose.com
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