Mulled Wine Poached Pears

Photos By Stacey Brandford

Food Styling & Recipes, Megan Powell, Judy Inc

Mulled Wine Poached Pears Recipe

Not only is our Mulled Wine Poached Pears recipe delicious, it’s full of ingredients that are healthy.

One medium pear contains 101 calories, 27 grams of carbohydrates, and 5.5 grams of fiber, according to the USDA. Pears also contain active and effective components including potassium, vitamin C, vitamin K, phenolic compounds, folate, dietary fiber, copper, manganese, magnesium, as well as B-complex vitamins.

While a single serving of pears provides 18% of the daily requirement for fiber intake, they can be a very strong agent for improving digestive health too. Most of the fiber is a non-soluble polysaccharide (NSP), which means that it acts as a bulking agent in the intestines. This fiber accumulates the food and adds bulk so it is easier for the food to pass through the intestines. It also regulates bowel movements and reduces the chances of constipation, as well as diarrhea and loose stool.

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Serves 4 to 6

  • 1 bottle of red wine
  • 1.5 C water 
  • Peel and juice of one orange, no pulp
  • 3 cinnamon sticks
  • 8 cloves                                    
  • 2 star anise
  • 2 tsp vanilla 
  • ½ C maple syrup 
  • ¾ C brown sugar 
  • 4 – 6 Bosc pears  
  1. In a large pot, combine wine, water, orange peel and juice, cinnamon, cloves, star anise, vanilla, maple syrup and brown sugar 
  2. Peel pears and cut in half leaving the stems intact. Using a melon baller or metal tea spoon scoop the seeds out and cut the bottom of the pear off (where the hard stalk remains)
  3. Place pears in the pot and bring liquid to a boil then lower to a simmer making sure the pears are submerged in the liquid 
  4. After about 15-20 minutes flip pears so the entire pear gets poached, cook for about another 15-20 minutes or until you can easily pierce them with a fork 
  5. Remove pears to another plate and bring liquid back to a boil
  6. Once syrup is fully reduced take off heat 
  7. Can serve warm with spiced coconut whipped cream, remaining syrup and chopped almonds 

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