| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tessa’s, Seasonal, Kitchen | 1 | servings | ||
INGREDIENTS
| 10 | fl | Soft red wine |
| 3 | fl | Ruby port |
| 2 | Cinnamon sticks | |
| 1 | Lemon; zest of | |
| 5 | Cloves | |
| 10 | Juniper berries | |
| 2 | tb | Unrefined brown sugar with; (2 to 3) |
| ; molasses | ||
| 3 | ts | Arrowroot |
| 6 | Conference pears | |
| Creme fraiche to serve | ||
| A little ground cinnamon |
INSTRUCTIONS
Heat the wine and port in a pan and bring to the boil to drive off the alcohol, but leave behind all the flavour. Reduce the heat and add the cinnamon sticks broken in to 2 or 3 pieces, the cloves, juniper berries and the brown sugar. Wash the lemon. Using a potato peeler, peel the zest only from the lemon and add to the wine mixture. Simmer steadily to amalgamate the flavours whilst preparing the pears. Wash, dry and halve the pears. Blend the arrowroot in a small basin with 2 to 3 teaspoons of cold water until smooth. Pour some of the hot wine mixture over the arrowroot, stirring all the time. Return to the pan and cook until the mulled wine is thickened and the arrowroot mixture has become clear. Whilst hot, pour over the pears and leave to cool with all the aromatics. Store in the refrigerator overnight. The juices from the pears will flow and add to the liquid. Before serving, remove the cloves, lemon and cinnamon and discard. If you like you can leave in the juniper berries for visual impact. Serve the pears in pretty glasses, with creme fraiche dusted with cinnamon served separately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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