Jo’s Kitchen (via Instagram) has done it again. She’s created an incredible dessert for winter nights, lounging in front of the fire… Handing things over to you, Jo!
Looking for a winter dessert platter that's a little bit different? Poached pears in mulled wine is simple, yet a decadent dessert for a cold night in front of the fire. Poaching the pears in mulled wine enhances the natural sweetness of the fruit creating a balance of sweet, spice and fruity flavours with a lovely, deep red colour.
In this recipe I've used Sticky Balsamic Premium Reserve. I choose to add this balsamic vinegar to the dessert because it made with a late harvest dessert wine grape so it has a nice sweetness and fortified port flavour.
So, this is the bit I know your all waiting for! But I have a little tip for you, use firm pears in the recipe, if your pears are over ripe they will bruise easily and become mushy when poached.
Ingredients:
500ml red wine (I used Cabernet Sauvignon)
3/4 cup water
3 Tablespoons raw sugar
2 star anise
1 cinnamon quill
3 whole cloves
2 Tablespoons Sticky Balsamic Premium Reserve, plus extra for drizzling
2 Packham pears, peeled
1 triple cream brie
A handful of walnuts and dried cranberries
Method:
1. In a small saucepan add the red wine, water, sugar, spices and Sticky Balsamic Premium Reserve.
2. Bring to a simmer and add in the peeled pears. Cover and simmer for 40 minutes. Turn the pears regularly to ensure they are evenly coated in the mulled wine while being poached.
3. Remove pears and simmer the mulled wine uncovered for a further 10 minutes, to thicken up the syrup.
4. Serve up the pears on a platter with triple cream brie, scattered walnuts and cranberries with a drizzle of the mulled wine syrup and Sticky Balsamic Premium Reserve.
Enjoy everyone 🍐🍷