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.
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.