You don't need to use an expensive bottle of wine for this recipe, choose a mid-range, fruity or spicy red wine such as a Shiraz or Merlot.
Slice Vanilla Pod in half lengthways and scrape seeds from the pod.
Add the vanilla pod halves and scrapings, contents of your Mrs Rogers Mulled Wine Mix, Juice from 1 orange, Sugar, 1/4 bottle of your wine* to a saucepan and boil for 10 minutes, stirring occasionally.
While the mixture is boiling, peel, halve and core the pears.
Tip - Submerging pears in water mixed with the juice of a lemon will stop the pears going brown while you wait
Add the rest of your wine and the pears to the mixture and simmer on low heat for 10-20 minutes untill pears are ready.
To test the pears, scoop one out with a slotted spoon and poke with a small paring knife. The pears should be tender throughout but not mushy.
Remove Pears and half the mulled wine mixture and set aside, turn the heat up to medium and cook the remaining mulled wine mixture until it reduces and thickens, adding more sugar will make a thicker and sweeter syrup.
Serve the pears warm, drizzled with the reduced mulled wine and a generous dollop of mascarpone.
Leftover pears can be kept refrigerated and reheated the following night.
Try sliced over vanilla ice cream
Slice onto puff pastry, sprinkle with brown sugar and bake until pastry is golden and enjoy drizzled with cream
Ingredients
Directions
Slice Vanilla Pod in half lengthways and scrape seeds from the pod.
Add the vanilla pod halves and scrapings, contents of your Mrs Rogers Mulled Wine Mix, Juice from 1 orange, Sugar, 1/4 bottle of your wine* to a saucepan and boil for 10 minutes, stirring occasionally.
While the mixture is boiling, peel, halve and core the pears.
Tip - Submerging pears in water mixed with the juice of a lemon will stop the pears going brown while you wait
Add the rest of your wine and the pears to the mixture and simmer on low heat for 10-20 minutes untill pears are ready.
To test the pears, scoop one out with a slotted spoon and poke with a small paring knife. The pears should be tender throughout but not mushy.
Remove Pears and half the mulled wine mixture and set aside, turn the heat up to medium and cook the remaining mulled wine mixture until it reduces and thickens, adding more sugar will make a thicker and sweeter syrup.
Serve the pears warm, drizzled with the reduced mulled wine and a generous dollop of mascarpone.
Leftover pears can be kept refrigerated and reheated the following night.
Try sliced over vanilla ice cream
Slice onto puff pastry, sprinkle with brown sugar and bake until pastry is golden and enjoy drizzled with cream
