Mulled Wine Poached Pears

Entertaining during the holidays is all about finding that balance between simplicity and warmth, and Provençal cooking offers plenty of inspiration. Mulled wine poached pears are a perfect example—a dessert that feels special without being complicated. With the subtle sweetness of ripe pears and the gentle spices of warm wine, this dish is ideal for sharing with guests after a festive meal. Light yet satisfying, it’s a thoughtful way to bring a touch of Provence to your holiday table, leaving your guests with a memorable finish to the evening.

Mulled Wine Poached Pears

Ingredients (Serves 4)
    •    4 ripe but firm pears (such as Bosc or Anjou)
    •    750 ml (1 bottle) red wine(preferably Côtes du Rhône or another dry Provençal red)
    •    150 g (3/4 cup) granulated sugar
    •    1 vanilla bean (or 1 tsp vanilla extract)
    •    1 cinnamon stick
    •    2-3 whole cloves
    •    1 orange (zested and juiced)
    •    1 small sprig of fresh thyme(optional, for a Provençal twist)

For Garnish:
    •    Crème fraîche, whipped cream, or vanilla ice cream
    •    1 pomegranate (opened and seeds released)

Instructions:
    1.    Prepare the Pears
    •    Peel the pears, leaving the stems intact. Cut a small slice off the bottom of each pear so they can stand upright.
    •    Optional: Core the pears from the bottom using a melon baller or small knife for a more elegant presentation.

    2.    Make the Wine Poaching Liquid
    •    In a medium saucepan, combine the red wine, sugar, orange juice, and orange zest.
    •    Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
    •    Add the cinnamon stick, cloves, and thyme

    3.    Poach the Pears
    •    Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
    •    Lower the pears into the liquid, ensuring they are mostly submerged. If needed, add a little water or wine.
    •    Cover the pears with a round piece of parchment paper (a “cartouche”) to keep them immersed.

    4.    Cook Until Tender
    •    Simmer gently for 20-30 minutes, turning the pears occasionally for even coloring. They are ready when easily pierced with a knife.

    5.   Prepare the pomegranate seeds
    •    Score, slice and release the seeds into a bowl - they will be used for the garnish.

    6.    Reduce the Sauce
    •    Remove the pears and set them upright on a serving dish to cool slightly.
    •    Strain the poaching liquid and return it to the saucepan. Boil over medium-high heat until it reduces to a syrupy consistency (about 10-15 minutes).

    7.    Serve
    •    Drizzle the warm syrup over the pears.
    •    Garnish with a dollop of crème fraîche or a scoop of vanilla ice cream. Sprinkle pomegranate seeds generously.

Provençal Touch:

The addition of thyme and orange zest gives this classic dish a distinctly Provençal character. You can also experiment with lavender honey or a splash of orange liqueur for added depth.

Enjoy your Poires au Vin Rouge as a simple yet elegant Provençal dessert!