mulled, mulled wine

Use the syrup from Cass’ poached pear recipe – see pears and cream. This recipe is a bonus – 2 in 1 products. The leftover poaching syrup is the sweet-spiced flavouring for the wine. So you end up with poached pears and mulled wine!

The spices in this recipe are the same as the mulled cider – see mulled davis blog post. If entertaining it would be nice to have the 2 on offer. And then you can use the poached pears within a dessert.

The recipe will make enough for 750ml of mulled wine.

mulled wine

1:1 ratio

375ml of poached pear syrup

375ml (half bottle) of red wine


Pour both liquids into a medium saucepan. Heat on low until just below simmering. Strain if you wish before serving.




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