Mulled Crimson Pears Food

MULLED PEARS WITH ROQUEFORT DRESSING

Steps:

• Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
• Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
• Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.

MULLED CRIMSON PEARS

Steps:

• Drain pears and place in a single layer in skillet. Add vermouth.
• Heat to boiling over medium heat; simmer, basting occasionally until evenly tinted, about 10 minutes.
• Remove from heat; boil vermouth until reduced by half, to concentrate the flavor.
• Pour over pears and garnish with mint sprigs.

MULLED WINE POACHED PEARS WITH TOASTED ALMONDS

Steps:

• In a large saucepan set over medium-high heat, add the wine, 5 ounces of the honey, the cloves, chiles, cinnamon, star anise and vanilla seeds, and bring to a boil. Reduce the heat to medium and add the pears. Submerge the pears fully by placing a plate small enough to fit in the pan, over the pears. Cook until tender, 20 to 22 minutes. Remove the saucepan from the heat. Refrigerate the pears in the cooking liquid until cool, about 1 hour.
• Meanwhile, combine the remaining 5 tablespoons honey, the cream cheese and lemon zest in a bowl, and beat with an electric hand mixer until smooth.
• Place 1 ounce of the cream cheese mixture on each plate, then top each with 2 pieces of pear, and sprinkle almonds over the top to serve.

MULLED PEARS

Steps:

• Day before --
• Put sugar, 300ml water and wine in a large pan. Add orange, lemon and cinnamon and bring to boil. Simmer for 10 minutes.
• Remove orange, lemon and cinnamon and add pears. Simmer for 15 minutes Cover and stand overnight in a cool place.
• On the day --
• Remove pears and set aside. Bring liquid to boil and boil for about 20 mins until thick and syrupy.
• To serve warm, add the pears now and cook for a further 2 minutes.
• To serve cold allow syrup to cool and serve poured over pears.

PEARS & PRUNES IN MULLED (WELL, SORT OF) WINE

Steps:

• Cut each pear in half lengthways, and remove the cores.
• Sprinkle the sugar over the base of a large, preferably non-stick, fry pan. Add the butter and heat until the sugar has dissolved into the melted butter. Quickly add in the pears and caramelise until they are soft but still firm and holding their shape. This will take about 10 minutes and you should toss them occasionally. Add the prunes and fry for another minute or so. Now pour in the wine, but be careful as it will spit, so hold the pan away from you, then put it back over a lower heat. Split the vanilla pod in half lengthways using the tip of a sharp knife. Scrape the seeds out into the pan, also with the knife, then toss in the pod and let everything infuse for about 5 minutes.
• Lift out the pears and prunes and set aside, then reduce the wine until it is good and gooey and thick, for about 8-10 minutes. That's it really. Just pop the fruit back in and serve hot or cold with the lemon zest on top.

ABSOLUT CRIMSON PEARS

Steps:

• Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass.

RED CABBAGE WITH MULLED PORT & PEARS

Steps:

• Put all the ingredients except the pears in a large pan and cover with a tight- fitting lid. Cook on a low heat for 1 hr, then stir through the pears. Cover and cook for 1 hr more until the cabbage is really tender. If at any point the cabbage looks dry, add a splash of water. If there is still liquid in the pan at the end, turn the heat right up to evaporate it. Season with a little salt and serve. The cabbage can be prepared ahead and either chilled or frozen. Then reheat in the pan or in a microwave.