Mulled Wine Poached Pears with Chocolate & Cream

Course Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -6
Author Katie Rogers


For the Mulled Pears:

  • 4-6 firm pears peeled but leave the stem intact
  • 2 cups red wine
  • 1/4 cup maple syrup
  • 2 tablespoons light brown sugar
  • 1 thin slice of lemon
  • 1 thin slice of orange
  • 2 cinnamon sticks
  • 2 green cardamom pods cracked
  • 1 star anise
  • 4 whole cloves

For the chocolate ganache:

  • 1/2 cup heavy cream
  • 3 1/2 ounces of bittersweet or dark chocolate chopped

For the cream:

  • 1 cup heavy cream
  • 1 tablespoon granulated sugar


  1. Place all of the ingredients from red wine to the cloves in a saucepan just large enough to hold the pears in one layer. Over medium-high heat, bring the mixture to a boil, then reduce to a simmer.
  2. Carefully lower the pears into the hot liquid and simmer for 15 to 20 minutes, or until tender. Check for tenderness by piercing the side of a pear with a paring knife. If the knife meets no resistance, they are tender enough. While the pears are simmering, spoon the spiced wine over the bits of pears poking out above the liquid frequently. When the pears are done, remove the pan from the heat and allow the pears to cool a bit in the liquid.
  3. While the pears are cooling, put your chocolate in a medium heat proof bowl and warm 1/2 cup heavy cream in a small sauce pan on medium low. Watch the cream carefully. You don't want it to come to a boil, but you want to see a few little bubbles and steam coming off the top. When this happens, pour the cream over the chocolate and allow to sit for about 2 minutes, then whisk the chocolate and cream together until smooth and silky.
  4. Whip 1 cup heavy cream with 1 tablespoon granulated sugar.
  5. Serve the pears warm or at room temperature with a smear of ganache and a spoonful of whipped cream.