Mulled wine pears with fruit cake cream

A delicious Christmas dessert idea from Paul Flynn for Lidl


  • 1 bottle of mulled wine
  • 1 punnet of conference pears (approx. 6 pears)
  • 1 tblsp cordelia sugar
  • 2 cm slice of bridge bakery tea brack crumbled into a bowl
  • 200 ml morning fresh sour cream


  1. Peel the pears leaving the stalks on but cut 1 cm off the base
  2. Place in a narrow but high pot (it's important to cover the pears fully)
  3. Pour the mulled wine over the pears, add the sugar and cover with some greaseproof paper to ensure the pears are submerged
  4. Bring to a gentle simmer and cook for 25-30 minutes until the pears are soft.
  5. Fold the sour cream into the crumbled tea brack and place in the fridge until needed.
  6. To serve warm the pears a little and serve in a bowl with a good dollop of the fruit cake cream and a dash of the juice.


Paul says: It's best to make the pears a day or 2 before you need them so they take on the colour and flavour of the wine. The leftover juice can be drunk as a delicious pear mulled wine or when chilled, served with proscecco for a fabulous Christmas drink.


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