Mulled Wine Poached Pears
with Coconut Whipped Cream
This perfect holiday dessert will be sure to please everyone. Simple enough for the most inexperienced baker, but certain to impress your friends. Spices and natural sweeteners give this dish a comfort food feel, but are less processed and have a lower glycemic index. And, it is vegan-gluten free & dairy free.
- Red wine 1 – 750ml bottle (whatever is on hand)
- ¾ cup orange juice
- 2 whole cinnamon sticks
- 3 star anise, whole
- 12 cloves, whole
- 4 green cardamom pods
- 1 tablespoon vanilla extract (or one vanilla bean pod)
- ½ cup honey
- ½ cup pure grade A maple syrup
- 6 whole pears (preferably local)
Combine all ingredients except for pears in a large sauce pot and stir together.
Peel pears and cut in half lengthwise. Using a tomato corer or small spoon gently remove core.
Place pears in pot. They should be fully submerged in poaching liquid. If necessary use a plate to keep pears from rising.
Bring mixture to a boil, then reduce heat to a gentle simmer. Simmer for approximately 40 minutes.
*Time will vary depending on the size of your pears! Be sure to check them with a fork. They should be tender, but not mushy.
Remove from heat and chill pears for at least one hour.
(Extra liquid can be reduced and made into a great sauce)
Coconut Whipped Cream
- 2 cans coconut milk, chilled at least 24 hours
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Open chilled coconut milk. Scrap off coconut cream and save water for another use. Cream should be firm enough to scoop out with a spoon.
In a stand mixer place firm coconut cream, powdered sugar, and vanilla extract. Using whisk attachment whip on high for approximately 2 mins until aerated. Be careful… over mixing will turn coconut whip into liquid!