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Mulled Pears with Frangipane

Mulled Pears with Frangipane Suitable for Vegetarians

A classic Italian almond sponge, baked with pears poached in mulled wine and topped with pistachios and a raspberry and port glaze.

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Tell Me More

  • The festive flavours of mulled wine meet the classic Italian spiced sponge in one glorious pudding!
  • The pears are poached then left for at least 24 hours to absorb the mulled Merlot
  • Cooks straight from frozen

Try it with:

  • It’s best warm, so try it with a cool scoop of ice cream
  • Some crème fraiche or clotted cream works wonderfully, too
  • Or, for the more traditional among you, try it with a proper vanilla custard

How We Make It At Our Kitchen

  • We start by mulling the pears in a full-bodied Merlot red wine with cinnamon sticks and brown sugar.
  • Meanwhile, we bake our spiced frangipane sponge with a few pears mixed in.
  • Then the mulled pears are arranged over the frangipane, given a raspberry and port glaze and topped with chopped pistachios.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,374 921
Energy (cal)330 221
Protein (g)5.8 3.9
Carbohydrate (g)28.2 18.9
of which: sugars (g)21.8 14.6
Fat (g)20.8 14
of which are saturates (g)8.6 5.8
Fibre (g)2 1.34
Sodium (g)0.05 0.03
Salt (g)0.125 0.075

Please Note: The details above are correct as of 26 May 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Tinned Pears (36%) (contain: Pear Halves, Water, Sugar, Acidity Regulator: Citric Acid), Butter [Milk] (contains: Salt), Ground Almonds (13%) [Nuts], Caster Sugar, Self Raising Flour (contains: Wheat Flour (contains Calcium, Iron, Niacin, Thiamin), Raising Agents: Acid Calcium Phosphate, Sodium Bicarbonate), Free Range Pasteurised Whole Egg, Light Brown Sugar (contains: Sugar, Cane Molasses), Seedless Raspberry Jam (3%) (contains: Sugar, Raspberries, Gelling Agent: Citrus Pectin, Acidity Regulator: Sodium Citrate), Orange Juice, Merlot Wine (contains: Sulphur Dioxide), Pistachios [Nuts], Orange Zest, Port (contains: Sulphur Dioxide), Cinnamon, Cinnamon Sticks.

Please Note: The details above are correct as of 26 May 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 6-8

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

FOR BEST RESULTS SERVE WARM 1. Remove from packaging while frozen. 2. To serve warm (which is best), heat from frozen in an oven-proof serving dish for 20-25 mins at 180°C electric (160°C fan) or gas mark 4. If defrosted, heat at the same temperature but for 15-20 mins. 3. If serving cold, defrost at room temperature for 3-4 hours or 6-8 hours in the fridge. 4. Eat as soon as possible once thawed. In the unlikely event of leftovers, keep in the fridge and eat within 48 hours.

Oven Settings

Fan 160°C, Electric 180°C, Gas Mark 4.
20-25 mins

Extra Warnings:

Although every care has been taken to remove all nut shell, some may remain.

Please Note: The details above are correct as of 26 May 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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