Poached pears in spiced red wine

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• mumsie

  24 February 2012

  mumsie rated and commented on this recipe

  

  This is a great favourite of ours but I now use mulled red wine it has all the ingredients except the vanilla pod and thyme which you can put in or not I have done it both ways and both are fabulous all our friends love it I have given so many people the recipe it will soon be like the 60s with blackforest gateaux as a dinner party favourite enjoy.

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• fairystoryteller

  31 May 2012

  fairystoryteller rated and commented on this recipe

  

  Really easy dessert but very yummy. Nice to offer mascarpone for those who are not worried about the extra calories. I have made it quite a few times now and it's a lovely end to a meal.

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• TheGlamps

  27 July 2012

  TheGlamps rated and commented on this recipe

  

  Served this on a slate platter as a starter, accompanied with a small bed of rocket salad, good dollop of Gorgonzola, a selection of Italian meats and some olive bread sticks. Went down amazingly well :)

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• ieva

  18 September 2012

  ieva rated and commented on this recipe

  

  This was exquisite! Amazingly easy yet so tasty. We decided that the syrup could be also used for a duck dish. Will be a regular dish on the menu!

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• Pauline

  25 November 2012

  Pauline commented on this recipe

  This really is an impressive dessert served warm with creme' fraiche' however, can someone please tel me how to stop the friut floating in the wine,. I have them wedged in but they still float. This leaves a white part of the pear that is no imersed.

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• AliAlyth

  24 December 2012

  AliAlyth rated and commented on this recipe

  

  I made this recipe over Christmas and everyone loved it. I used a bottle of M & S mulled wine because that was what we had in the house and I speeded up the cooking time using the microwave and it still turned out great.

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• Andrew

  29 December 2012

  Andrew commented on this recipe

  Pauline shouldn't worry about the pears floating and staying white. Osmosis will ensure that they exchange liquid with the wine sauce and darken over a few hours. For a spicier version of this dessert, use the zest of an orange, a couple of cloves and juniper berries, a twist of nutmeg and four or five black peppercorns. Grown-ups only, though: most children don't enjoy the extra kick.

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Ingredients

• 1 vanilla pod
• 1 bottle red wine
• 225g caster sugar
• 1 cinnamon stick , halved
• fresh thyme sprig , plus sprigs to seve
• 6 pears , peeled, but kept whole with stalk intact

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Vegetarian

Fat free

Ingredients

• 1 vanilla pod
• 1 bottle red wine
• 225g caster sugar
• 1 cinnamon stick , halved
• fresh thyme sprig , plus sprigs to seve
• 6 pears , peeled, but kept whole with stalk intact

Per serving

235 kcalories, protein 0g, carbohydrate 51g, fat 0 g, saturated fat 0g, fibre 2g, sugar 51g, salt 0.3 g

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