Mulled Wine Poached Pears Christmas Brekkie
The merriest of mornings when serving these mulled wine poached pears with vanilla yogurt, your favorite granola and Toasted oak Maple syrup.
Don’t worry - this is an easy recipe, plus you can make them ahead and prepare them Christmas morning, or any morning - no judgements.
Mulled Wine Poached Pears with Vanilla Yogurt and Toasted Oak Maple Syrup
Ingredients
Bosc pears
1 bottle of red wine (dry)
2 orange slices
1 bag or 2 tbsp of mulling spices
1 whole cinnamon stick
1/2 cup of sugar or sweetener of choice
vanilla yogurt
your fave granola
Wabanaki Barrel Aged Toasted Oak Maple Syrup (yes, just as incredible as it sounds!)
Directions
In a saucepan bring wine to a boil and reduce to medium-low.
Meanwhile, gently peel the pears, keeping the stems intact.
Add the mulling spices, cinnamon stick, orange slices and sugar to the wine mixture. Stir to dissolve the sugar.
Next, place the whole pears into the wine. Simmer for 15-20 minutes. Use a slotted spoon to rotate each pear so they get an even coat every 5 minutes.
Once cooked, remove from heat and let it cool until room temperature.
Refrigerate the pears in the wine for 4-24 hours.
How to Serve
You can slice the pear in half and remove the seeds or keep it whole, totally up to you!
In a bowl, add a couple dollops of your favourite vanilla yogurt, a handful of granola and place the pears on top. Drizzle with Wabanaki Barrel Aged Toasted Oak Maple Syrup and serve.
Best brekkie ever. Just sayin.