Mulled Wine Poached Pears

Serves 6

  • 1½ cups Bundaberg White Sugar
    2 cups cranberry juice
    1 cup dry red wine
    1 cinnamon stick
    3 star anise
    6 whole cloves
    6 wide strips of orange zest
    6 firm (almost ripe) Beurre Bosc pears
    yoghurt, cream or ice cream, to serve

1. Place sugar, cranberry juice, wine, cinnamon stick, star anise, cloves and orange zest in a medium saucepan. Stir over a medium heat until sugar dissolves. Remove from heat.

2. Peel, halve and core pears. Place in saucepan. Simmer for 20 minutes or until pears are tender when pierced with a skewer. Gently turn pears occasionally to ensure even cooking. Use a slotted spoon to remove pears from poaching liquid and transfer them to a heatproof bowl.

3. Boil the poaching liquid for 15 minutes or until thickened slightly. Pour poaching liquid over pears. Cool, then cover and refrigerate. Serve with yoghurt, cream or ice cream.

Tip: Keep mulled pears in the refrigerator for up to 3 days.