White glögg

6 servings

35 minutes

White glögg. In terms of preparation method and taste, glögg is a brother of mulled wine. And it is not known, by the way, which appeared first. The main difference between the first and the second is that in addition to spices and citrus zest, various fruits, dried fruits and nuts are usually added to glögg. Glögg, like mulled wine, can be made from both red and white wine. Pear goes well with dry white wine - best with floral notes in the aroma and aftertaste - the main thing is that it does not burn or become bitter during the cooking process.

Energy value per serving

• Calories: 444
• Proteins: 1g
• Fats: 0.6g
• Carbohydrates: 63.2g

Ingredients

• Dry white wine: 1.5 l
• Conference Pears: 1 kg
• Sugar: 250 g
• Cinnamon sticks: 5 pc
• Dark rum: 100 ml

Cooking steps

1. Chop the pear finely, sprinkle with sugar and cinnamon, add a little water to prevent burning, and simmer on low heat for 5-10 minutes.

   Required ingredients:

   • Conference Pears: 1 kg
   • Sugar: 250 g
   • Cinnamon sticks: 5 piece

2. Then pour the pear with white wine, heat it to about 60-70 degrees, and simmer on the fire for about 20 minutes.

   Required ingredients:

   • Dry white wine: 1.5 l

3. Remove from heat, add rum for strength and sweetness, and leave in the fridge overnight for the gleg to infuse and absorb all the aromas.

   Required ingredients:

   • Dark rum: 100 ml