Editorial: Kockums JernverkPublished: 2026-11-06

Mulled wine poached pears

Name: Mulled wine poached pears
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Swedish
Ingredients: 4 firm pears, such as Conference; 750 ml red glögg or mulled wine; 1 cinnamon stick; 2 star anise; 4 cloves; 2 strips orange peel; 200 ml double cream or vanilla ice cream, to serve

Serves 4 · 1 hour · Enamel saucepan

Whole pears simmered in Swedish glögg until tender and deep ruby red. An enamel saucepan copes with the acidity of the wine and holds the pears snugly, so a little liquid goes a long way.

Mulled wine poached pears are whole peeled pears simmered in red glögg until tender, after which the liquid is reduced to a glossy syrup. Choose firm pears, turn them while they poach so they colour evenly, and leave them in the syrup overnight for a deeper colour.

Four ruby-red mulled wine poached pears with stalks in glossy spiced syrup with cinnamon, star anise and orange peel in a cream enamel saucepan with a sage-green rim

Ingredients

Serves 4

4 firm pears, such as Conference
750 ml red glögg or mulled wine
1 cinnamon stick
2 star anise
4 cloves
2 strips orange peel
200 ml double cream or vanilla ice cream, to serve

Method

Peel the pears, leaving the stalks on. Slice a thin piece off the base of each so they can stand.
Pour the glögg into the saucepan and add the cinnamon, star anise, cloves and orange peel. Bring to a simmer.
Lay the pears on their sides, cover and poach over a low heat for 20–30 minutes. Turn them a few times so they colour all over. They are done when a skewer slides in easily.
Lift out the pears. Boil the liquid uncovered over a medium-high heat for 10–15 minutes until about 200 ml of glossy syrup remains.
Stand the pears back in the pan and spoon the syrup over them. Serve warm or cold with softly whipped cream or vanilla ice cream.

Why it works

Enamel does not react with the acidity of the wine, so the syrup tastes clean and the pears keep their clear red colour. The straight sides of the saucepan hold four pears snugly, so a single bottle of glögg covers them.