| 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.
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