Pears & prunes in mulled (well, sort of) wine

A wonderful pudding – best served with tons of double or clotted cream

  • Takes 25-35 minutes
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 325
  • fat 10g
  • saturates 7g
  • carbs 49g
  • sugars 26g
  • fibre 2g
  • protein 1g
  • salt 0g


  • 2 ripe but firm pears, Williams are good
  • 100g light muscovado sugar
  • 50g unsalted butter
  • 16 prunes, stoned
  • 250ml full-bodied red wine
  • 1 vanilla pod
  • sugared lemon zest, to serve (see 'Try' below)


Making sugared lemon zest
Peel 2 lemons with a vegetable peeler, into a pan. Blanch the zest twice: cover with water, bring to boil, drain and repeat. Meanwhile, juice the lemons and make a syrup by heating the juice and 100g/4oz light muscovado sugar in a small pan until the sugar has dissolved. Simmer the blanched zest for 10 minutes with the syrup, then lift out with a slotted spoon, drain and dry on paper towel.


  1. Cut each pear in half lengthways, and remove the cores.

  2. Sprinkle the sugar over the base of a large, preferably non-stick, fry pan. Add the butter and heat until the sugar has dissolved into the melted butter. Quickly add in the pears and caramelise until they are soft but still firm and holding their shape. This will take about 10 minutes and you should toss them occasionally. Add the prunes and fry for another minute or so. Now pour in the wine, but be careful as it will spit, so hold the pan away from you, then put it back over a lower heat. Split the vanilla pod in half lengthways using the tip of a sharp knife. Scrape the seeds out into the pan, also with the knife, then toss in the pod and let everything infuse for about 5 minutes.

  3. Lift out the pears and prunes and set aside, then reduce the wine until it is good and gooey and thick, for about 8-10 minutes. That’s it really. Just pop the fruit back in and serve hot or cold with the lemon zest on top.

Suggested recipes from this collection...