Pears Poached in Mulled Wine are a luxurious and aromatic dessert that pairs the delicate sweetness of ripe pears with the rich, spiced flavors of mulled wine. This elegant dish is perfect for special occasions or a cozy night in, offering a delightful contrast between the tender fruit and the fragrant, spiced wine reduction.
Serving Suggestions
Serve Pears Poached in Mulled Wine as a sophisticated dessert. They are wonderful on their own or can be accompanied by a scoop of Pistachio Gelato. For a festive touch, consider garnishing with a sprinkle of Spiced Rum Hot Toddy
Pairing Ideas
These poached pears make a lovely pairing with a variety of dishes. Enjoy them with Roasted Red Pepper Hummus for a savory starter or as a sweet finish after a meal of Braised Mediterranean Chicken or Mediterranean-Style Brisket.
Tips and Notes
- Pears: Choose ripe but firm pears to ensure they hold their shape during poaching. Varieties like Bosc or Anjou work well.
- Mulled Wine: Use a quality red wine for the best flavor. Add your favorite mulling spices, such as cinnamon, cloves, and star anise, to create a rich, aromatic sauce.
- Serving: Serve the pears with some of the reduced mulled wine sauce spooned over the top. Garnish with a cinnamon stick or a star anise for an added touch of elegance.
Storage
Store leftover pears and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving or enjoy cold for a refreshing twist.
Indulge in this elegant dessert, perfect for adding a touch of sophistication to any meal!
Pears Poached in Mulled Wine
Equipment
- Large saucepan or pot
- Knife and cutting board
- Spoon or ladle
- Peeler (optional)
Ingredients
- 4 firm but ripe pears such as Bosc or Anjou, peeled (if desired), halved, and cored
- 1 bottle 750 ml red wine, preferably a fruity variety
- 1 cup granulated sugar
- 2 cinnamon sticks
- 4 cloves
- 2 star anise
- 1 orange zest peeled into strips and juiced
- Optional for serving: vanilla ice cream whipped cream, or mascarpone
Instructions
- Prepare the Pears: If peeling the pears, do so with a peeler or a knife. Halve and core the pears, leaving the stem intact for a more elegant presentation if desired.
- Combine Ingredients for Poaching Liquid: In a large saucepan, combine the red wine, granulated sugar, cinnamon sticks, cloves, star anise, strips of orange zest, and orange juice. Stir to dissolve the sugar and bring the mixture to a simmer over medium heat.
- Poach the Pears: Once the wine mixture is simmering, add the pear halves. Reduce the heat to low, cover, and let simmer gently for about 20-30 minutes, or until the pears are tender but not falling apart. Turn the pears occasionally to ensure they are evenly colored and cooked.
- Serve: Carefully remove the pears from the poaching liquid with a slotted spoon. Increase the heat and reduce the poaching liquid for about 10-15 minutes, or until it thickens slightly into a syrup. Serve the pears warm or at room temperature, drizzled with the reduced mulled wine syrup. Optionally, add a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of mascarpone on the side.