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Mulled Wine Poached Pears

Juicy pears poached in warm spiced wine are the perfect ending to a holiday meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Calories: 412 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 750 ml Bottle of Red Wine
  • 3 cups pomegranate juice
  • 1/2 cup sugar
  • 5 whole cloves
  • 1 cinnamon stick
  • 5 cardamom pods, crushed (don't lose the little seeds!)
  • 5 allspice berries
  • 3 star anise
  • 1 orange or tangerine, sliced (remove any seeds)
  • 6 firm but ripe pears, I used Bosc.
custard sauce
  • 2 cups half and half
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla paste

Instructions

    Cup of Yum
  1. Put the wine, pomegranate juice, sugar, spices, and orange slices into a large deep pot and begin to heat.
  2. Peel each pear and drop them into the pot.
  3. Bring the pot to a boil, then turn down and simmer, partially covered, for about 30 minutes. Make sure to stir occasionally so the pears poach evenly. They should be completely submerged, if possible.
  4. Check a pear by piercing with the tip of a sharp knive to see if it is tender. If it is still firm, simmer for 10 more minutes, or until tender. Once the pears are tender, remove the pot from the heat, cover, and let stand until room temperature, with the pears still in the liquid.
  5. Carefully remove the pears and strain the liquid. Put the liquid back on the stove and boil to reduce it down by half.
  6. The pears can be served in a shallow bowl standing in a little of the reduced poaching liquid, or you can make a custard sauce to serve with them.
to make custard sauce
    Cup of Yum
  1. In a medium bowl whisk the egg yolks, sugar, and vanilla until smooth.
  2. In a medium heavy bottomed saucepan heat the half and half until scalded, but not boiling. It will start to smoke and little bubbles will appear along the edges.
  3. Drizzle some of the hot half and half into the egg mixture, while whisking constantly. Then pour that back into the pan and continue to cook, whisking or stirring constantly, until the sauce thickens and comes to a boil.
  4. Remove from the heat and strain through a fine mesh strainer to remove any stray lumps.
  5. The custard can be served warm or cold. If you'd like to serve the custard chilled, you can speed the process by placing it in a a large bowl filled with ice.

Notes

  • This dessert is for adults only. The alcohol content of the liquid is reduced during cooking but a substantial amount remains.
  • If you like you can substitute a pouch of mulling spices in place of the whole spices in the wine.

Nutrition Information

Calories 412kcal (21%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 223mg (74%) Sodium 75mg (3%) Potassium 566mg (16%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 552IU (11%) Vitamin C 1mg (1%) Calcium 144mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 412

% Daily Value*

Calories 412kcal 21%
Carbohydrates 42g 14%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 223mg 74%
Sodium 75mg 3%
Potassium 566mg 12%
Fiber 1g 4%
Sugar 37g 74%
Vitamin A 552IU 11%
Vitamin C 1mg 1%
Calcium 144mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.