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Lisa Faulkner's Poached pears in mulled wine
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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
4 whole pears, peeled
1 lemon, halved
1teaspoon dried ginger
1 vanilla pod
for the mulled wine:
grated rind and juice of 1 orange
grated rind and juice of 1 lemon
grated rind and juice of 1 lime
225 g (7½ oz) caster sugar
1 cinnamon stick
3 bay leaves
1 whole nutmeg, grated
1 vanilla pod
1 bottle red wine
you will need:
2 sterilised kilner jars
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.
4. Remove the pears from the liquid and set aside. Bring the wine to the boil and then boil vigorously for 10–12 minutes until the liquid reduces by one third and is syrupy. Strain the liquid. Place the pears into the sterilised jars, pour over the liquid and seal.