Baked Pears in Mulling Spice

Published on
November 15, 2022
There is not a better way to end a meal, especially during the holiday season than with a light fruit dessert. This is one of my favorites.
Pears wrapped in puff pasty
Prep Time:
20 Minutes
Cook Time:
45 Minutes
Difficulty Level:

1/2 cup Mulling Spices

4 Pears (anjou, red, Bartlett)

2 1/2 cups sugar

5 cups water

1/4 cup brown sugar

2 tablespoons unsalted butter, cold, cut into 1/2 inch pieces

2 tablespoons pecans, toasted and cut into small pieces

2 tablespoons raisins

Puff pastry


1. In a large saucepan over medium-high heat, combine the Mulling Spices, sugar, and 5 cups water. Bring to a boil.

2. Meanwhile, peel and core the pears, leaving their stems on.

3. Reduce heat to medium-low, and carefully add the pears into the Mulling Spice liquid. Cook, turning the pears every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, about 15 to 20 minutes.

4. Turn off the heat and allow the pears to cool to room temperature in the Mulling Spice liquid. (Pears can be refrigerate overnight in the poaching liquid)

5. If you are not stuffing the pears, skip this step. In a small bowl combine the brown sugar, butter, nuts, and raisins. Gently stuff the pears with 1-2 teaspoons of the brown sugar mixture.

6 Roll out the puff pasty into a 6x12 inch rectangle. Slice in the 4 equal squares, then cut the squares into 4- 1 inch strips. Gently wrap each pear, overlapping the strips to encase the entire pear. To seal, press edges together with finger tips dampened with water.

7. Refrigerate for 1 hour.

8. Preheat oven to 400ºF.

9. Bake for 20-25 minutes or until dough is browned. Serve warm or room temperature.

Recipe Tip:
To decorate, cut leaves freeform or with small cutters from leftover dough. Light brush the backside with water and gingerly press to attach.
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