Mulled wine poached pears with blue cheese and walnuts
14 December 2017 | Schwartz
Blog post by Emily Leary
If you’re looking for a starter that’s got real ‘wow’ factor this holiday season then these mulled wine poached pears with blue cheese and walnuts will tick all the right boxes.
From the deep red tones of the pears, to the aromatic festive spices, to the piquant blue cheese and crunchy walnut topping, everything in this recipe is just a bit special.
It’s really easy to make this impressive looking starter, thanks to Schwartz’s Mulled Wine Spice sachets, which contain a wonderful mix of allspice, dried orange peel, cassia, cloves, nutmeg.
This means all you have to do is mix up the wine and leave your pears to poach for 90 minutes, filling your whole kitchen with the gorgeous aromas of Christmas.
Finished off with a simple blue cheese dressing and walnuts that adds a ton of depth to the flavours, this is just a few minutes more work for a starter that’s sure to impress.
For the poached Pears
- • 1 sachet of Schwartz Mulled Wine Spice
- • 750ml red wine
- • 400ml orange juice
- • Zest of 1 orange
- • Zest of 1 lemon
- • 30g caster sugar
- • 2 pears, peeled with stalks intact
For the blue cheese and walnut
- • 1 tbsp sour cream
- • 50g blue cheese, such as Danish Blue
- • 15g walnut pieces
- • 1/2 tsp salt
- • 2 tbsp honey
For the poached Pears
1. In a medium pan, mix the red wine, orange juice, orange zest, lemon zest, caster sugar and the sachet of Schwartz Mulled Wine Spice.
2. Place the pears into the pan. Although they may float, the liquid should be enough to completely submerge them without the pears touching the bottom.
3. Put the pan over a high heat and bring to a boil, then reduce to a simmer and leave partially covered to poach for 1 1/2 hours. Turn the pears in the wine every 20 minutes to ensure they cook evenly.
For the filling
1. Put the blue cheese into a bowl and mash with a fork. Add the sour cream and mix to loosen. Season to taste.
1. When the pears are a deep red and tender carefully remove from the pan and set aside. Boil the remaining liquid for 10 minutes until thick and resembling a syrup.
2. Carefully cut the pears in half. Scoop out the seeded area with a spoon or baller. Transfer the pears to serving plates and spoon the blue cheese into the pears, filling generously. Season with pepper.
3. Top with the walnuts. Drizzle over some of your reduced syrup around the plate. Drizzle with honey and serve!
If you’d like to print this recipe to try at home, just hit the grey PRINT button on the recipe card below.
Are you inspired? How might you use Schwartz Mulled Wine Spice in your cooking?