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The whole house will fill with the warming aroma coming from the cooking liquor, it’s almost the smell of Christmas. Every winter without fail I make mulled wine poach pears which I use to make so many festive dishes. These pears are a lighter version using white wine, and more subtle on the spices. But equally as delicious. I serve them as a dessert, with yogurt for breakfast, or crowned upon a frangipane tart.


4 pears peeled
2 litre water
1 cup caster sugar
1 cup white whine
I cinnamon stick
2 star Anise
4-5 cloves
4-5 cardamom pods, bashed
1 vanilla pod split/1tbs vanilla extract


Place all the liquor ingredients in a pan and bring to a simmer, drop in your peeled pears.

Let them poach on a gentle simmer until a knife can be inserted easily.

Remove the pears with a slotted spoon and set aside.

Turn up the heat on the liquor and reduce by a 1/3-1/2. If you would like a thicker syrup, add another ¼ cup of sugar and reduce, this will give out a sweeter more syrupy liquid.

If you want your pears standing cut a little off the bottom, you can also half and remove the core is you so wish.

Serve as you wish.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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