Thursday, 14 July 2011

Mulled Pears

Divine with a Chocolate Mousse, dreamy with Soft Cheeses and Marscapone, or for a heavenly breakfast with Goat's Yogurt and Maple Syrup... these pears, which have sat mulling in wine for near' 10 months now, offer an otherworldly breath of Christmas in the Summer midsts. 

1 Bottle of Red Wine
300g Sugar
Orange Juice
Lemon Rind

Bring the above to the boil, and add whole, peeled Pears.  Cook at low heat for 2-3 hours until pears tender.
Bottle and Pasteurise.  Store.

I tend to do this recipe with early, slightly hard, windfalls.  As well as using them sweet, they work well with game and richer meats, much like the Pickled Pears.

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