Mulled Sangria Poached Pears

Are you a fan of sangria? A fan of pears? Do you add them to your sangria in addition to lemon, orange, berries or apples?

I typically associate poached pears with winter as I do mulled wine, often enjoyed by the fireplace on a chilly evening. However, you can also take pleasure in both in the warmer months by putting a sangria spin and introducing a fruity flavour.

This recipe soaks the pears in a 'mulled sangria' - a combination of mulled wine with the spices and natural sweetener and sangria with the additional fruit elements.

Sangria is a Spanish/Portuguese concoction I enjoy in the summertime heat and is something quite special. It’s tangy, refreshing, and fun to drink. I didn't grow up drinking it though but had regular fruit punch instead.

As for pears, I didn’t eat very many of those either compared to apples or mangoes. As I understand it, poached pears or Poire à la Beaujolais originates in France.

Whatever the case may be, I'm thankful for both! This recipe celebrates and brings the two together in the form of a sophisticated dessert that’s sure to please!

Ingredients

1 cup red wine (I used a Cabernet Sauvignon)

2 Anjou pears (not too ripe)

2 tablespoons white sugar

1/4 cup date syrup or honey

Pinch of salt

1/2 teaspoon cinnamon or a cinnamon stick

1/3 cup orange zest and juice

1 teaspoon vanilla essence or a vanilla pod

1/4 teaspoon almond extract

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/3 lemon zest and juice

1/4 cup cooking wine

3/4 cup water

Garnish:

Roasted pistachios, crushed

Coconut whipping cream

Instructions

Peel, halve and decore the pears.

In a medium-sized pot, add all the ingredients including the pears and bring the spiced liquid to a boil (save the garnish ingredients).

Reduce the heat and simmer for 35 minutes with the lid on top. Cook until the pears are softened - test with a knife it should cut into the pears with ease. 

Remove the pears and cool the remaining liquid.

Place the pears in a glass container core side down, and pour over the liquid. Place in the fridge overnight.

The next day: remove the pears from the liquid and set aside. Strain the liquid of necessary and simmer the mulled sangria mixture into a reduction until it becomes a thickened liquid.

Seat the pears on whipped cream and pour the reduction on top. Sprinkle with pistachios, enjoy cold or at room temperature! Serves 2 people.