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Pears Poached in Spiced Red Wine


  • 4-6 pears
  • Sugar to Taste
  • Red Wine (approx ½ bottle)
  • 100ml Mulling Syrup

Peel the pears, leaving the stem (which looks nice) & place in a saucepan that will hold them tightly.

Mix the mulling syrup, sugar & red wine in a measuring cup & pour slowly over the pears.

Then bring to a simmer for approx 20 minutes or until the pears are tender.

Remove the pears to a serving dish, & then reduce the liquid in the pan to become the tasty sauce.

Serve with crème fraîche or cream.

Mulled Wine Trifle


  • Red wine or Bernd Heiling Pinot Noir Rose Wine
  • Mulling Syrup
  • Gelatine
  • Left over cake (ginger, or Christmas is best!)
  • Custard
  • Perhaps cream or even a mixture of cream cheese & crème fraîche

I use 250ml bottle of Pinot Noir Rose mixed with 50ml of mulling syrup. Warm the wine mixture & mix with gelatine according to the instructions. Put in the bottom of your bowl or individual glasses.

Take enough cake to cover the jelly & soak it in the alcohol of choice – port, cointreau, raspberry schnapps, kirsch let the “spirit” take you.

When the jelly is nearly set add the soaked cake, top with custard (shop bought will do, but Mary Berry’s recipe is divine for home made) & if you are really going for it whipped cream on top.

Scandinavian Mulled Wine

Add a handful of raisins & some blanched almonds to the basic recipe.

Mulled Wine as a Marinade

Use the mulling syrup as a marinade ingredient with beef or venison.
Combine with crushed garlic, a little olive oil & wine or verjus & leave for a few hours or overnight for a wonderful tasty treat.
When it comes to cooking remove the meat from the marinade & brown in the pan with some onions, a little oil & flour before putting in the slow cooker or in the oven at a very low temperature.

Suggested additions would be: parsnips carrots, potatoes, celeriac & herb de provence.