This recipe is Christmas, no Christmas is complete without me making a batch of these. The entire house fills with warming smell of mulled wine bubbling away. The pears get used in so many recipes, from breakfasts, to desserts, on canapes and in salads. They will keep for well for about 5 days in the fridge. But they are so simple to prepare and such a pleasure to make, that cooking them more than once won‘t be any hardship at all.
1 bottle of red wine
1 cup sugar
2 cinnamon sticks
2 star Anais
6 cardamom pod lightly bashed to open the pods
A few pieces of clementine peel
½ vanilla pod split
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.