Mulled wine provides a warming note to the pears with all the rich flavours of the spices. If you don’t want to make the mulled wine from scratch there are plenty of pre-made versions around in winter. Ingredients 500g Jus-Rol Shortcrust Pastry - thawed 3 Pears peeled (we used Packhams as they have a large base) 142ml Double Cream 250g Custard chilled 500ml Red Wine Rind and juice of one orange 100g sugar 1 cinnamon stick 3 cloves 2tbsp Redcurrant Jelly
Method Pre-Heat oven to 200ºC (180ºC for fan assisted ovens) 400ºF/ Gas M6 1. Roll out pastry to line a 20cm/8” flan tin or ring. Chill for 15-20 minutes. Then line with baking parch¬ment so that it overhangs. Fill with baking beans and bake blind for 15 minutes, then remove paper and beans and cook for a further 5 minutes or until pastry is golden brown. Allow to cool. 2. Meanwhile combine wine, sugar and spices in large pan and heat to dissolve sugar, and then bring to the boil. Place peeled pears in wine mixture and simmer until pears are tender, turning occasionally to en¬sure pears are coated with wine. Remove from pan and allow to cool, keep mulled wine to one side. 3. Whip double cream until thick and then stir in custard. Spread in base of flan case. Cut pears in half and remove cores. Make five to six slices in each pear keeping point intact. Arrange on top of tart. 4. Heat together the retained wine and redcurrant jelly and spoon over pears to glaze just before serving. Recipe from Jus-Rol www.jusrolprofessional.co.uk