Mulled Poached Pears

Author: Canadian Living

It is important to start with a lot of liquid for the pears to turn a beautiful ruby red.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2008

Ingredients

  • 3 cups dry red wine
  • 1 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 6 bartlett pears
  • 6 Anjou pears
Spice Bag:
  • 2 gingerroot
  • 2 lemon rind
  • 2 cinnamon sticks halved
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon whole cloves

Method

Spice Bag: In cheesecloth square, tie together ginger, lemon rind, cinnamon, peppercorns and cloves.

In large deep saucepan, bring wine, water, sugar, lemon juice and spice bag to boil over medium heat. Reduce heat to low; simmer for 5 minutes.

Meanwhile, peel pears, leaving stems intact. Using melon baller and working from bottom, remove core. Add pears to wine mixture. Cover with parchment-paper circle and lid; simmer, basting occasionally, until tender but still firm, 15 to 25 minutes. Remove pears to shallow dish. Discard spice bag.

Boil liquid over medium-high heat until about 3/4 cup (175 mL), 25 minutes. Pour over pears. Refrigerate until chilled, 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)

Nutritional facts Per serving: about

  • Sodium 9 mg
  • Protein 1 g
  • Calories 242.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 59 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mulled Poached Pears

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