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
- Don't core the pears leaving the core intact helps to keep the form of the fruit.
- Once prepared, place the pears into a bowl of cold water this will stop the pears from oxidising and turning brown.
- 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.
- 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.
- 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.
- You can store mulled pears in a cool, dark place for up to 6 months.
- Once you open a jar store the pears in a refrigerator and use within 1 month.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
I've used a variety of pears for mulling, Conference, Williams and Comice all work well.
Yes, you can poach whole or half pears (like I have done in this recipe). The trick when cooking pears is to keep an eye on them, you don't want them going over and turning to mush, but equally you don't want them so firm that you can't get a spoon through them.
There are a number of ways to sterilise jars, but my preferred method is simple. Start by washing the jar and lids in hot soapy water, rinse them (do not towel dry) and place on a tray. Place the tray into a pre-heated oven at 160C/140CFan for 15 minutes, removing the jars when you are ready to fill.
Note: If using clip top jars, ensure that you remove the rubber seal and do not place that into the oven, instead set it aside on some kitchen paper to air dry.
Pin the recipe
Additional recipe suggestions
If you like this recipe then try some of my other easy preserve recipes:
Mulled Pears
Equipment
- 2-3 500 ml Kilner/Mason jar
- 1 Saucepan
Ingredients
- 600 g pears (roughly 5 medium sized pears, pared and cut in half)
- 100 g sugar
- 150 ml water
- 350 ml red wine
- 4 star anise
- 2 cinnamon sticks
- ½ teaspoon whole cloves
Instructions
- 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.
Notes
- Don't core the pears leaving the core intact helps to keep the form of the fruit.
- Once prepared, place the pears into a bowl of cold water this will stop the pears from oxidising and turning brown.
- 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.
- 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.
- 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.
- You can store mulled pears in a cool, dark place for up to 6 months.
- Once you open a jar store the pears in a refrigerator and use within 1 month.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
sisley says
I always love mulled pears and I've never made them to last more than a day so I can't wait to have them all winter now.
Lesley says
Thank you Sisley, this is a great way to make the best of seasonal produce and makes a super simple dessert over the festive holidays.
Chloe says
Love serving mulled pears as a salad rather than a sweet, such a gamechanger!
Lesley says
I'm with you Chloe, love these on a cheeseboard or salad, they work particularly well with blue cheese.
Cat says
Wow, these are packed with delicious flavours and were great served with ice cream.
Lesley says
Thank you Cat, they are so easy to serve as they are with some ice cream.
Janice says
I love making preserves so your recipe really caught my eye. It was so easy to follow and I'm looking forward to enjoying my Mulled Pears in the depths of winter!
Lesley says
Thank you Janice, that's exactly why I make these every year, they make a quick and easy dessert over the festive holidays.