Mulled Pears with Ginger Cream

For this recipe, I use Chinese nashi pears because they hold their shape beautifully while absorbing the flavours of the syrup. The pears gently simmer in a mixture of plum wine, citrus, ginger, and warming spices until they become soft and fragrant. As the liquid reduces, it transforms into a rich, glossy syrup that coats the pears perfectly.

To balance the sweetness, the pears are served with a light ginger cream. The gentle warmth of the ginger adds a lovely contrast to the sweet fruit and spiced syrup. Finished with a sprig of fresh mint, this dessert feels indulgent while still being light and refreshing.

Mulled Pears with Ginger Cream

Chinese nashi pears are gently poached in a fragrant plum wine syrup infused with citrus and warm spices, then served with a light ginger cream. This elegant dessert is comforting, aromatic, and perfect for cooler evenings.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 people

Course: Dessert

Cuisine: Asian Fusion, Chinese

Ingredients Method Notes

Ingredients

  

Poached Pears

• 4 Chinese nashi pears peeled
• 1 orange sliced
• 1 lemon sliced
• 6 cloves
• 1 star anise
• 6 cardamom pods
• 3 slices fresh ginger
• 2 cinnamon sticks
• 100 g caster sugar
• 500 ml Japanese plum wine red
• 500 ml water

Ginger Cream

• 200 ml double cream whipped
• 70 g ginger nuts in syrup
• 2 tbsp ginger syrup
• 1/4 tsp vanilla bean paste

Garnish

• 4 sprigs fresh mint

Method

 

1. In a pot, bring 500 ml of water to the boil. Add the orange slices, lemon slices, cloves, star anise, cardamom pods, ginger, and cinnamon sticks. Simmer for about 2 minutes.
2. Add the caster sugar and continue to simmer for another 5 minutes to allow the flavours to infuse.
3. Strain the spiced syrup into another pot and add the Japanese plum wine.
4. Peel the nashi pears and place them into the infused plum wine syrup.
5. Simmer gently for 50 to 60 minutes until the pears are soft. Test by inserting a knife into the centre of a pear.
6. Remove the pears from the liquid once tender. Continue simmering the liquid for 15 to 20 minutes until it reduces into a thick syrup.
7. To make the ginger cream, blend the ginger nuts, ginger syrup, and vanilla bean paste until smooth.
8. Fold the ginger mixture into the whipped cream until well combined.
9. To serve, place a tablespoon of the plum wine syrup into the base of a dessert bowl. Add 2 tablespoons of ginger cream, then place the poached pear on top.
10. Spoon another tablespoon of syrup over the pear and garnish with a sprig of fresh mint.

Notes

• Nashi pears hold their shape well during poaching and absorb the spiced syrup beautifully.
• Keep the poaching liquid at a gentle simmer to avoid breaking the pears.
• The syrup can be reduced further if you prefer a thicker sauce.
• The ginger cream can be prepared ahead of time and kept chilled until serving.