spiced wine & poached pears

For the Wine Angels Dessert Wine High Tea I made some pears poached in spiced red wine, a recipe I love using for all kinds of fruit. I use the same poaching liquid to soften quinces, apples and even plump up dried fruit like figs, apricots and raisins. The results are extremely rich and should be accompanied by ice cream, yoghurt, cream or mascarpone and a drizzle of the syrup.

Pears Poached in Spiced Wine
Anna's very own recipe. Serves 4.
Ingredients:
4 pears - peeled, cored and quartered (beurre bosc pears are good)
1 bottle red wine (750ml)
2 cups orange juice (250ml)
1 cup sugar
1 teaspoon cassia (or cinnamon)
2 cinnamon sticks
Rind of 1 orange, in wide stripes
Rind of 1 lemon, in wide stripes
Method:
1. Put wine, orange juice, sugar, rind and spices into a large saucepan and dissolve sugar over medium heat, constantly stirring.
2. Simmer for 10 minutes, covered, until a syrupy consistency forms.
3. Add pears and simmer for 5-10 minutes or until pears are firm but soft to cut. Be careful not to cook too long or they will disintegrate.
4. Remove pears and continue to reduce syrup to thicker consistency, approx. 5-10 minutes.
5. Serve with thickened cream, mascarpone, yoghurt or ice cream and drizzle with red wine syrup.

It’s also good to note that this poaching syrup is also my own version of glögg, Swedish mulled wine which is more commonly known by its German name glühwein.

Glögg
Anna's very own recipe. Makes 5 x 200ml drinks.
Ingredients:
1 bottle red wine (750ml)
2 cups orange juice (250ml)
1/2 cup sugar
1 teaspoon cassia (or cinnamon)
2 cinnamon sticks
1-3 whole cloves
Rind of 1 orange, in wide stripes
Rind of 1 lemon, in wide stripes
Raisins, to serve
Method:
1. Put wine, orange juice, sugar, rind and spices into a large saucepan and dissolve sugar over medium heat, constantly stirring.
2. Into heatproof glasses drop a couple of raisins.
3. Strain wine into glasses and serve hot (with some ginger biscuits).