1 pear, peeled
50g puff pastry. (It's much easier to use a larger block about 100g and then wrap up the leftover bits - maybe try making my Cheese Twirls!)
350ml white wine
350ml water (in a measuring jug with the wine is easiest)
1/2 teaspoon ground cinnamon + a little extra to dust at the end
Half a measure of Galliano liqueur (or if you don't have - half a vanilla pod)
2 glasses of mulled wine (about 175ml each)
3 teaspoons caster sugar
About a teaspoon of demerara sugar
A little plain flour to flour your work surface.
preparation 4 mins • you cook for 16 mins •
Watch a 30 second preview of my cook-along video below
This is a really light and tasty dessert that has all the taste and smells of Christmas (apart from Turkey...) Succulent pear that's flavoured with white wine, cinnamon and cloves, wrapped in puff pastry with a sweet & sticky mulled wine sauce. As this dish is nice and light it's perfect for Christmas when we may have already eaten a little too much! This is a three part recipe. In part one we poach the pears. In part two we roll the pastry, bake the pears and make the mulled wine sauce. In part three we finish everything off and serve!
Small saucepan to poach the pear and then make the mulled wine
Palate knife would be useful but not essential
Before you start have the cloves, cinnamon, sugar, wine and water ready. Peel the pear and put your saucepan on the hob. Now click here!
Before you start have the puff pastry out with space to roll. Have the pear out on a board and your saucepan rinsed (if you're re-using). Now click here!
Nothing to do before you start so just click here!