Adam Liaw’s mulled wine pears
The warm spices of mulled wine combine with winter pears for a simple but classic dessert.
Ingredients
500ml red wine (or non-alcoholic wine)
¼ cup maple syrup
1 orange, thickly sliced
1 cinnamon stick
6 whole cloves
2 cardamom pods
1 star anise
6 small, firm pears
unsweetened whipped cream, to serve
Method
Step 1
Place all the ingredients except the pears into a medium saucepan, large enough for the pears to just fit in upright in a single layer. Peel the pears, leaving them whole, and place them directly into the poaching liquid. Add up to a cup of water, if needed, to ensure the liquid reaches most of the way up the side of the pears. Bring the liquid to a slow simmer and simmer, covered with a sheet of round baking paper, for 30 minutes until the pears are tender. As they simmer, rotate the pears gently to cook them evenly.
Step 2
Allow the pears to cool in the liquid for at least 15 minutes, then remove and place them in a bowl. Discard the orange slices and return the poaching liquid to a simmer until it’s reduced to around the consistency of maple syrup.
Step 3
Serve the pears with the syrup and whipped cream.
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Adam Liaw’s winter vegetable tray bake
Winter brassicas are caramelised in an oven with stock powder, salt and pepper and served with lemon wedges.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
