Mulled Pears And Apples Recipes

Steps:

• Using vegetable peeler, remove peel (orange part only) from orange, forming long spiral strip. Transfer peel to heavy large pot. Halve orange; squeeze juice into pot. Add next 5 ingredients. Boil over high heat 3 minutes. Add pears, reduce heat to medium, cover, and simmer until pears are tender, turning pears occasionally, about 45 minutes. Using slotted spoon, transfer pears to large bowl. Simmer liquid uncovered in pot until reduced to 4 cups, about 10 minutes. Pour liquid over pears; cool. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Place 1 pear in each of 6 shallow bowls. Pour liquid over pears and serve.

Steps:

• Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
• Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
• Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.

Steps:

• Put all the ingredients into your biggest saucepan or casserole dish. When you're ready to serve, heat to just below simmering point, then ladle into glasses.