Mulled Perry with Pears & Spices
Today is the last Sunday of October, the clocks have gone back and there is just enough time for a brisk afternoon walk before the light fades. There is a nip in the air that the late afternoon sun is not strong enough to chase away. Russet and gold dappled trees and hedgerows line the meadows and as always I am struck by the beauty of the turning leaves. Everything is still and for a moment we are alone in the world. Apart from the cows, who seem oblivious, only the young ones are curious.
As we stroll back to the cottage, I'm in the mood for a warming drink, but for once it is not a hot cup of tea that I crave. A couple of weeks ago, Edbury Press were kind enough to send me a copy of Joan Morgan's wonderful new book The Book of Pears. With beautiful illustrations by botanical artist Elizabeth Dowle, I cannot imagine that anyone has written a more definitive history on the heritage of one of our most favourite fruit. Since I started reading it, pears have been in abundance in my kitchen, featuring in spiced chutneys, cakes and puddings as I am inspired to make the most of locally grown varieties.
I know that I have couple of Conference Pears left in the fruit bowl and as we near home, Nigel Slater's recipe for Mulled Perry with Pears & Spices springs to mind. His hot perry (pear cider) with cinnamon, cloves, nutmeg and orange is absolute bliss. It would be perfect to serve at any of the season's nocturnal celebrations, a warming antidote to chase away the chill. If you would prefer an alcohol free, or child friendly version, you could always replace the pear cider with a mixture of pear and apple juice.
Mulled Perry with Pears & Spices
Recipe Type: Drinks
Author: Slightly adapted from a recipe by Nigel Slater from Tender | Volume II
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
The recipe below serves 2 people but you can easily double the quantities to increase servings.
Ingredients
1 large ripe pear
15g butter
500ml pear cider
1 tablespoon soft brown sugar
6 cloves
2 cinnamon sticks
1/4 teaspoon nutmeg
juice of half and orange
Instructions
Peel the pear and chop into bite size pieces.
Melt the butter in a small frying pan and add the pears.
Cook on a low heat until the pears are soft and tender.
Place the pear cider in a small stainless steel saucepan with the sugar, cloves, cinnamon sticks, nutmeg and orange juice.
Warm slowly on a low heat until the mixture is almost boiling, then lower the heat and keep warm.
Divide the pears between two large glasses and pour over the mulled cider.