• 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


  • Peel the pears leaving the stalks on but cut 1 cm off the base
  • Place in a narrow but high pot (it's important to cover the pears fully)
  • Pour the mulled wine over the pears, add the sugar and cover with some greaseproof paper to ensure the pears are submerged
  • Bring to a gentle simmer and cook for 25-30 minutes until the pears are soft.
  • Fold the sour cream into the crumbled tea brack and place in the fridge until needed.
  • 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.