Hate reading? ME TOO! That’s why I’ve included some videos below.
Mulled wine poached pears are a tasty fall dessert. You cook pears in spiced wine until they turn red and soft. The pears soak up the flavors of cinnamon, cloves, and orange as they simmer.
You can make this treat in a pot on the stove or in a slow cooker. Serve the pears warm with some of the syrupy wine sauce. Add a dollop of cream or ice cream on top for extra yumminess.
Exact Ingredients (Mulled Wine Poached Pears) + Possible Substitutes
For mulled wine poached pears, you’ll need:
- 4-6 firm pears
- 1 bottle red wine
- 1 cup sugar
- 2 cinnamon sticks
- 4 whole cloves
- 1 star anise
- 1 orange, sliced
Can’t find some ingredients? Try these swaps:
- Replace red wine with white wine or apple cider
- Swap sugar for honey or maple syrup
- Use ground cinnamon if you don’t have sticks
- Skip cloves or star anise if unavailable
Want to spice things up? Add:
- 1/4 cup pomegranate juice for extra flavor
- 1 vanilla bean or 1 tsp vanilla extract
- A few strips of lemon zest
For a non-alcoholic version:
- Use black tea or grape juice instead of wine
- Add more spices to boost flavor
Remember, you can adjust amounts to taste. Don’t be afraid to experiment with your favorite spices and fruits!
Instructions
You’ll need a few ingredients to make mulled wine poached pears. Gather pears, red wine, sugar, spices like cinnamon and cloves, and orange slices.
Start by peeling the pears, leaving the stems intact. This helps them keep their shape while cooking.
Pour the wine into a large pot. Add sugar, spices, and orange slices. Heat the mixture until it starts to simmer.
Gently place the peeled pears into the simmering liquid. Make sure they’re mostly covered.
Let the pears cook for about 30-40 minutes. Turn them occasionally so they color evenly.
Once the pears are tender, carefully remove them from the pot. Set them aside to cool.
Boil the remaining liquid until it becomes thick and syrupy. This will be your sauce.
Serve the pears warm or chilled. Drizzle the syrup over them and add a dollop of spiced cream if you like.
Tips, Tricks & Storing
Choose firm pears for poaching. Bosc and Anjou varieties work great. They’ll hold their shape well during cooking.
Remove the pears from the mulled wine when they’re tender but still have some bite. You don’t want them too mushy.
Keep the stems on for a prettier presentation. Peel the pears carefully to leave the stems intact.
Try adding different spices to your mulled wine. Cardamom pods, ginger, or vanilla bean can create new flavor combos.
Serve your pears warm or chilled. They’re tasty both ways!
Store leftover poached pears in the fridge. Keep them in the cooking liquid to prevent browning. They’ll last up to 3 days.
Reheat gently in a saucepan if you want to serve them warm again.
Use the leftover mulled wine syrup as a sauce. It’s great over ice cream or pound cake.
Freeze extra poached pears for later. Wrap them tightly and use within 3 months.
Try different wines for poaching. Red wine is classic, but white wine or rosé can be fun too!