Mulled pear cider – Carmen O’Neal cocktail

This indulgent Winter Pear Punch is a perfect blend of fruity and spicy flavours, ideal for cosy gatherings. While it requires an hour of gentle warming, the preparation is straightforward. The result is a comforting, aromatic beverage that serves 5, perfect for small gatherings or family evenings. The candied pear garnish adds a touch of elegance to this warming winter treat.

By Carmen O’Neal
From Saturday Kitchen

Ingredients

• Pear cider 500ml/18fl oz
• Apple and pear juice 400ml/14fl oz
• Pear cognac liqueur 200ml/7fl oz
• Fresh lemon juice 50ml/5fl oz
• Demerara sugar 25g/1oz
• Ground nutmeg ¼ tsp
• Cinnamon stick 1
• Whole cloves 3
• Fresh ginger 3 slices
• Candied pear slices, to serve 5

Method

Prepare the Punch

• Combine all ingredients except the candied pear slices in a medium pan.
• Gently warm the mixture over low heat for 1 hour.
• Stir occasionally to ensure even heating and flavor distribution.
• Be careful not to let the mixture boil.

Serve the Punch

• Use a ladle to pour the warm punch into mugs.
• Strain out the whole spices as you pour.
• Garnish each mug with a candied pear slice on the side.

Nutri-score Health Check

This Winter Pear Punch scores a Nutri-Score of D, indicating it’s less healthy due to its high sugar content from fruit juices and liqueur. The alcohol content also contributes to the lower score. While it can be enjoyed as an occasional treat, especially during festive seasons, it’s best consumed in moderation. This score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I make this punch non-alcoholic? Yes, replace the pear cognac liqueur with additional apple and pear juice or a non-alcoholic pear-flavored syrup.
• How long can I keep this punch warm? You can keep it warm on low heat for up to 2 hours, but be careful not to let it boil.
• Can I make this punch in advance? You can prepare the mixture in advance and reheat it when ready to serve, but it’s best consumed fresh.
• What can I use instead of demerara sugar? Brown sugar or honey can be good substitutes, adjusting to taste.
• How do I make candied pear slices? Simmer thin pear slices in a sugar syrup until translucent, then dry them out in a low oven or dehydrator.
• Can I use ground spices instead of whole? Yes, but use sparingly as ground spices can be more potent. Start with a pinch each of ground cinnamon and cloves.
• What type of pear cider should I use? Any good quality, dry pear cider will work well in this recipe.
• Can I add other fruits to this punch? Certainly! Sliced apples or oranges can be a nice addition to the warming mixture.
• Is there a way to reduce the sugar content? You can use unsweetened apple and pear juice and reduce or omit the added sugar.
• What’s a good substitute for pear cognac liqueur? You could use regular cognac or brandy with a splash of pear nectar for a similar flavor profile.
• Can I double the recipe for a larger gathering? Yes, simply double all ingredients and use a larger pot. The warming time may need to be slightly increased.
• How should I store leftovers? Cool completely and store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.