INGREDIENTS

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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