Pears & prunes in mulled (well, sort of) wine

Pears & prunes in mulled (well, sort of) wine

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(2 ratings)

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Cooking time

Takes 25-35 minutes

Skill level

Moderately easy

Servings

Serves 4

A wonderful pudding - best served with tons of double or clotted cream

Nutrition and extra info

Nutrition info

Nutrition

kcalories
325
protein
1g
carbs
49g
fat
10g
saturates
7g
fibre
2g
sugar
26g
salt
0g

Ingredients

  • 2 ripe but firm pears, Williams are good
  • 100g light muscovado sugar
  • 50g unsalted butter
  • 16 prunes, stoned
  • 250ml full-bodied red wine
  • 1 vanilla pod
  • sugared lemon zest, to serve (see 'Try' below)

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Method

  1. Cut each pear in half lengthways, and remove the cores.
  2. Sprinkle the sugar over the base of a large, preferably non-stick, fry pan. Add the butter and heat until the sugar has dissolved into the melted butter. Quickly add in the pears and caramelise until they are soft but still firm and holding their shape. This will take about 10 minutes and you should toss them occasionally. Add the prunes and fry for another minute or so. Now pour in the wine, but be careful as it will spit, so hold the pan away from you, then put it back over a lower heat. Split the vanilla pod in half lengthways using the tip of a sharp knife. Scrape the seeds out into the pan, also with the knife, then toss in the pod and let everything infuse for about 5 minutes.
  3. Lift out the pears and prunes and set aside, then reduce the wine until it is good and gooey and thick, for about 8-10 minutes. That’s it really. Just pop the fruit back in and serve hot or cold with the lemon zest on top.

Recipe from Good Food magazine, October 2002

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Comments

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zradlo's picture
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oh my god,this was heaven on a plate,absolutely gorgeous.I made it tonight,was looking for a recipe to use up prunes I've had here for ages and I thought I'd try this one and I couldn't believe how yummy that was,like a dessert in a 5 star restaurant.the only thing I will change when making it next time is to peel the pears,it didnt say anything about peeling them in the recipe,I didn't mind the skin but if making it for guests I will peel them.I used conference pears and vanilla pod paste as I find useing vanilla pod very fiddly.I didn't make the sugared lemon zest,served it with vanilla ice cream,can't wait to make it again!!!!

rackeech's picture
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Very nice and simple. I used half the sugar and it worked well.

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