Mulled wine pears

Puddings and cakes

  • Serves: 8
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
Cherryburn Pears © S.Thirkell

Cherryburn Pears


  • 10 firm pears – peeled with stalks left attached
  • 500ml fruity red wine
  • 250g caster sugar
  • 3 star anise
  • 1 cinnamon stick – broken into rough pieces
  • Juice and pared peel of 1 orange



  1. Pour the wine into a medium pan – the pears will need to fit snugly in the pan in a single layer.
  2. Add the orange peel and juice, the star anise, cinnamon and sugar.
  3. Heat gently, stirring until the sugar dissolves.
  4. Add the pears and bring to simmering point, cover and reduce the heat to as low as possible and gently poach for 15-20 minutes or until the pears are tender.  Turn the pears from time to time so they colour evenly.
  5. Transfer the pears to the serving dish and strain the poaching liquid into a clean pan.
  6. Return to the heat and boil, uncovered, for 5 minutes to reduce and make syrupy.
  7. The pears are best served at room temperature with hot syrup and a dollop of crème fraiche.