Mulled Spiced Figs and pears




Wash fruit thoroughly and remove imperfections. Halve and slice into uniform sizes allowing drying to be even. Figs have a natural wax coat. To speed up dehydrating, dip in boiling water for 30 seconds, making the skin more porous and thereby speeding up the drying time.

Dry as per unit instructions

Average Ultimate dehydrator drying time 10-15 hours.


Beurre Bosc pears are available. They are sweet and juicy great as an all-rounder to bottle and use to bake. Packham pears are another good variety around at present. Pears generally ripen off the tree so look for firm pears that are not mushy.  Soft pears are over ripe.


Yield: 6 x No. 14 Bottles


400mL sherry vinegar
800mL Port
400mL water
500g-coconut sugar
10g Mixed spice
2 sticks of cassia bark
14 pears (peeled, cored and cut into wedges)
500g dried figs


1.     Put vinegar, Port and water into a preserving pan. Bring to the boil whilst stirring.

2.     Reduce to a simmer for 35-40 minutes.

3.     Add the pears to the liquid and bring back to the boil and cook a further 3-4 minutes.

4.     Take out the pears of the liquid with a slotted spoon. Add the figs and stir through.

5.     Return the liquid to the stove over a medium heat and reduce the volume by half.

6.     Firmly pack the fruit into No 14 bottles using a packing stick if necessary

7.     Leave a 12mm headspace from the rim of each bottle.

8.     Top up with syrup ensuring to remove air bubbles

9.     Seal bottle with ring, lid and clip.

10.  Process as per preserver type.


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