Mulled Pears

Mulled pears is a great way of preserving pears in alcohol. Fresh pears mulled in red wine and flavoured with a combination of whole spices including cinnamon, star anise and cloves. They are then sealed in jars and can be stored for up to 6 months.

Pears are at their best over the Autumn months, and I am always looking at ways of preserving these delicious fruits. It was when I was gifted some pears by a friend that I decided to try preserving poached pears.

Mulled pears are something I enjoy making around October every year. There is something therapeutic to me about any sort of preserves, whether it be jams and jellies, preserves or pickles. It goes with the season, and means you have something you’ve made yourself to look forward to over the Winter months.

I always make this mulled pears recipe at this time of year, then store for a couple of months ready for the festive season. I like preserving pears in Kilner jars as they also make a lovely gift.

Why you’ll love this recipe

• The perfect balance of flavours the mulling has just enough sweetness combined with whole spices.
• Make ahead and place into jars, mulled pears make a great gift.
• Poached pears in red wine are versatile and can be served as a sweet or alongside more savoury dishes.

Recipe ingredients & substitutions

• Pears – I use 5 medium sized conference pears, which I pared and cut in half for easy storage.
• Sugar: I dissolved regular caster sugar in some water, you could also use granulated sugar.
• Wine: use a good quality red wine, something would would want to drink as it will affect the flavour of the poached pears.
• Spices: I flavored the mulling liquid with whole spices, including cinnamon sticks, star anise and cloves.

How to make Mulled Pears

• Place the sugar and the water together in a small saucepan and slowly bring to the boil, stirring until the sugar has dissolved.
• Add the red wine and spices to the pan and set aside.

• Prepare the pears, cutting them in half lengthwise, and placing them into a bowl of cold water to stop the fruit from oxidising and turning brown.
• Once all the pears have been prepared, place them in pre-sterilised jars.

• Pour over the wine mixture and ensure there are spices in each of the jars. Place a lid on each jar, covering the top but do not fasten or screw on.
• Place the jars on a baking tray at least 5cm apart and place in a pre-heated oven at 160C/140CFan for 1 hour.

• Remove the jars from the oven and immediately screw on the lids securely.
• Place on a heat proof surface and allow to cool completely. Once cooled further check the seals on the jars are tight.
• Enjoy straight away, or set aside in a cool, dark place and store for up to 6 months.

Recipe variations

• Alcohol – I’ve used red wine, but you could use white wine or cider for mulling. For an extra kick, you could also add a splash of calvados or brandy to the mulling liquid.
• Spices – use any variety of spices that you enjoy the flavor of, try whole cardamon pods, a grating of nutmeg, or even some slices of fresh root ginger.
• Citrus – add a touch of sweet citrus with some thinly sliced orange or clementine rind.
• Vanilla – if I’m planning on making mulled pears for a dessert, I like to add a vanilla pod to the mulling liquid.

Serving suggestions

Mulled pears are versatile and can be served both sweet or savoury. Remove the pears from the jar, dry on a little kitchen paper, then slice and serve on a cheeseboard. Spiced poaches pears are particularly good with blue cheese.

They are also delicious added to a salad, swap the fresh pears for mulled pears in my Pear, Walnut & Blue Cheese Salad.

If using these pears for dessert I like to heat them gently through in the mulled wine, I then remove them to a plate and turn the heat up and reduce the remaining wine to a more syrupy consistency. Plate the pears, pour over the syrup and serve with ice cream on the side. This quick and simple dessert is perfect for the busy festive period.

Useful hints and tips

1. Don’t core the pears leaving the core intact helps to keep the form of the fruit.
2. Once prepared, place the pears into a bowl of cold water this will stop the pears from oxidising and turning brown.
3. Given the bottom heavy shape of pears I find it best to place into the jars, alternating top to bottom. That way you will fit more pears into the jar.
4. I recommend using clip top jars as the open tops to these jars make it really easy to load in the pears. I also find I can get more pears stored in these jars.
5. Remember to remove the rubber seal when sterilising the jars and also poaching the pears. Place the rubber seal back on the jar when sealing the poached pears for storage.
6. You can store mulled pears in a cool, dark place for up to 6 months.
7. Once you open a jar store the pears in a refrigerator and use within 1 month.
8. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of my other easy preserve recipes:

• Spicy Sweet Chilli Jam
• Quick Courgette & Shallot Pickle
• Apple Jelly
• Pam’s Piccalilli