Mulled Pears with Juniper
When the winter holidays roll around, bringing with
them rich confections served at every turn, I like
to make this elegant, but light dessert. It features
the juniper berry (Juniperus communis), a diuretic
and carminative that helps treat rheumatic and arthritic
conditions. This recipe is adapted from the Reader’s
Digest Home Handbook: Herbs by Lesley Bremness (Dorling
Kindersley Limited, 1990.)
- 4 firm pears
2/3 cup red wine
2/3 cup fresh orange juice
1/4 cup dark brown sugar
4 juniper berries, crushed
Peel the pears whole, leaving the stalks intact, or peel, core, and quarter
them. In a saucepan, combine the red wine, orange juice, brown sugar, and
juniper berries together. Bring to a simmer and add pears; then simmer for
15-25 minutes more if the pears are whole. (I leave the saucepan top on
loosely.) Turn and baste from time to time. If you prefer, present them whole
with their sauce in a copper chafing dish and keep warm with a candle
underneath. Add a dollop of sweet whipped cream at serving. Serves 4.
