Ingredients

4-5

whole pears, peeled & cored

lemon, juice & peel (taken off with a peeler)

250g

sugar

750ml

water

mulling wine sachet

A great way to use mulling spices to flavour poached pears. Delicious as a pudding with an almond crumble and cream or as a tasty breakfast with yoghurt and nuts.

Top tip: freeze the left over poaching liquid to make a granita to serve alongside the pears as a dessert.

Method

First make the poaching liquor by placing the sugar, water, lemon peel and juice into a saucepan and heating gently, stirring to dissolve the sugar.
Peel and core your pears and place into the liquid along with the mulling wine sachet. To keep them whole, use a sharp knife to remove the main part of the core from the bottom. Alternatively cut in half and core and reduce the cooking time accordingly.
Bring to the boil then turn down and simmer for 20-30 minutes with the lid on until the pears are cooked (a sharp knife should go through easily).
If the pears are not submerged, use a cartouche of greaseproof paper to prevent too much evaporation.
Once cooked drain the pears and keep in the fridge until needed.