If, by some chance, there’s leftover mulled wine hanging around - give this spicy baked pear and mulled wine recipe a shot. Perfect for post-pizza dessert and full of festive, citrus and cinnamon flavour. For the pièce de résistance, the leftover wine is boiled down to create a deliciously thick sauce that’s ideal for drizzling!
Ooni Sizzler Pan
Serves 3 as a dessert
3 ripe pears, stems on
500ml mulled wine
2 tbsp honey
1 large cinnamon stick
3-4 bay leaves
2 whole star anise
Zest of 1 orange and 1 lemon
Handful fresh cranberries (optional)
In a bowl, whisk together the mulled wine, honey, and citrus zest. Slice off the bottom of the pears so they stand upright, then place them into the Ooni Sizzler Pan. Pour in the wine mix, then add the bay leaves, cinnamon sticks, star anise, and cranberries.
Carefully place the pan at the mouth of the oven. If using gas, turn the dial to low, if using wood – keep a low flame as it cooks. Cook until the pears are soft and wrinkled, making sure to baste the fruit with the mulled wine mix every 5 minutes or so.
Once the pears are soft and caramelised, remove the pan and baste for a final time. Transfer the pears to a serving bowl, reserving the mulled wine mix.
Strain the mix into a saucepan, then let boil over a medium heat for 5-6 minutes. Remove from the heat and drizzle the thickened sauce over the baked pears. Serve warm, with a large scoop of vanilla ice cream to finish!