A hot bath of spiced red wine gently cooks seasonal pears into a tender, glimmering fruit dessert fit for any crowd.
Baking tip: Testing for doneness
- In desserts using firm fruit, such as pears and apples, insert tip of paring knife into centre of fruit; it should easily yield with little force.
- In cakes and quick breads, a toothpick inserted in the centre should come out clean.
- In brownies and squares, a few damp crumbs clinging to the inserted toothpick is what you’re after.
Get ahead of the game: this entire dessert can be made up to 3 days ahead and served chilled.
Mulled Wine Poached Pears with Orange Blossom Yogurt and Walnuts
Ingredients
- 1 1/2 cups (350 mL) red wine or apple cider
- 1/2 cup (125 mL) water
- 4 whole allspice berries or 1/8 tsp (0.5 mL) ground allspice
- 4 whole cloves or 1/8 tsp (0.5 mL) ground cloves
- 2 whole star anise
- 1/4 tsp (1 mL) ground cardamom
- 4 Bosc pears, peeled, left whole or halved lengthwise, and cored
- 1 cup (250 mL) plain Greek yogurt
- 1 Tbsp (15 mL) honey or maple syrup
- 1/4 tsp (1 mL) orange flower water or 1 tsp (5 mL) orange zest
- 1/2 cup (125 mL) raw or roasted chopped walnuts
Nutrition
Per serving:
- calories312
- protein5g
- fat12g
- saturated fat2g
- trans fat0g
- carbohydrates35g
- sugars22g
- fibre6g
- sodium31mg
Directions
01
In large high-sided skillet, bring wine or apple cider, water, allspice, cloves, star anise, and cardamom to a boil. Gently add pears, cut side-down; reduce heat to medium-low, cover, and cook for 10 minutes. Flip pears, cover, and cook for 10 more minutes, until tender. Carefully transfer pears to plate. Bring liquid to a boil, reduce to medium heat, and cook until reduced to 2 Tbsp (30 mL) and syrupy, 3 to 6 minutes. Set aside.
02
In medium bowl, combine yogurt, honey or maple syrup, and orange flower water or orange zest. Spoon onto dessert plates, top with pears and walnuts, and drizzle with reduced syrup. Serve.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.