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

For the mulled wine

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 115 mins
  • Serves: 8

Step-by-step

  1. Put all the mulled wine ingredients into a pan, bring to the boil and simmer for 10 minutes until the sugar has dissolved.
  2. 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.
  3. 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

You might also like

Normandy pear tart

Upside-down pear tart

Pear, chocolate and almond tart

Comments


View Comments

Share the love