Hey there, friends!
Are you in the mood for a cozy treat? I’ve got something special for you!
Today, I’m sharing my delicious recipe for mulled wine poached pears.
These beauties are sweet, spiced, and simply irresistible.
They’re perfect for a chilly evening or as a fancy dessert to impress your guests.
Let’s dive into this warm and wonderful recipe!
Ingredient Substitutions
For the red wine, non-alcoholic wine or grape juice can be used to create an alcohol-free version. This substitution maintains the fruity flavor profile while making the dish suitable for those avoiding alcohol. Adjust sugar levels as needed, as grape juice is typically sweeter than wine.
Pomegranate juice can be replaced with cranberry juice or a blend of apple and cherry juices. These alternatives provide similar tartness and rich color. Use the same amount as called for in the original recipe.
For a dairy-free option, replace the cream mixture with full-fat coconut milk. This substitution offers a similar richness and can be used in equal amounts. To make the sauce, heat the coconut milk gently and whisk in the egg yolks, sugar, and vanilla paste as directed in the original recipe. Note that this will impart a subtle coconut flavor to the final dish.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 30-40 g
- Fat: 170-200 g
- Carbohydrates: 400-450 g
Ingredients
- 1 bottle red wine (750 ml)
- 3 cups pomegranate juice
- 1/2 cup sugar
- 5 whole cloves
- 1 cinnamon stick
- 5 crushed cardamom pods (keep the seeds)
- 5 allspice berries
- 3 star anise
- 1 orange or tangerine, sliced (seedless)
- 6 firm ripe pears (such as bosc)
- 2 cups cream (equal parts milk and cream)
- 6 egg yolks
- 1/2 cup white sugar
- 1 1/2 teaspoons vanilla paste
Step 1: Prepare the Poaching Liquid
In a large, deep pot, combine the wine, pomegranate juice, sugar, spices, and orange slices.
Begin heating the mixture over medium heat.
Peel each pear and gently drop them into the pot, ensuring they are completely submerged in the liquid if possible.
Step 2: Simmer the Pears
Bring the pot to a boil, then reduce the heat to a simmer and partially cover the pot.
Allow the pears to poach for about 30 minutes, stirring occasionally to ensure even poaching.
Check the pears by piercing with the tip of a sharp knife to see if they are tender.
If still firm, continue simmering for an additional 10 minutes or until tender.
Step 3: Cool and Reduce the Poaching Liquid
Once the pears are tender, remove the pot from the heat and let it stand, covered, until it reaches room temperature, keeping the pears in the liquid.
Carefully remove the pears from the pot and strain the liquid.
Return the strained liquid to the stove and boil it to reduce by half, intensifying the flavors.
Step 4: Prepare the Custard Sauce
In a medium bowl, whisk together the egg yolks, sugar, and vanilla until smooth.
In a medium heavy-bottomed saucepan, heat the half and half until it is scalded but not boiling, looking for light smoke and small bubbles forming along the edges.
Step 5: Combine and Thicken the Custard
Slowly drizzle some of the hot half and half into the egg mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan and continue cooking over medium heat, stirring or whisking constantly, until the custard thickens and comes to a slight boil.
Step 6: Strain and Serve the Custard
Remove the custard from the heat and strain it through a fine mesh strainer to eliminate any lumps.
The custard can be served warm alongside the poached pears or chilled.
To speed up chilling, place the custard bowl in a larger bowl filled with ice.
Step 7: Assemble the Dessert
Serve the poached pears standing in a shallow bowl with some of the reduced poaching liquid, or alongside the custard sauce for an additional layer of flavor.
Enjoy this elegant and flavorful dessert!
