PINEAP­PLE AND PINK PEP­PER­CORN MULLED WINE

Gourmet (South Africa) - - HOW TO DRINK -

I love spiced mulled wine. Es­pe­cially when there are chunks of spiced and wine-soaked fruit to en­joy too. Ex­per­i­ment with your favourite fruit – stone fruit also works re­ally well.

Serves 4

750ml Rioja (red wine) 100g diced pineap­ple 4T coconut palm sugar 4 star anise

2 large cin­na­mon sticks 10 black pep­per­corns 4 car­damom pods, crushed 10 Szechuan pep­per­corns 1/2t pink pep­per­corns 6 cloves

200ml or­ange or

clemen­tine juice sliced or­ange/clemen­tine, cin­na­mon sticks and pink pep­per­corns, to gar­nish

Equip­ment

Medium saucepan, muslin, serv­ing jug and 4 heat­proof glasses

1. Pour the Rioja into a saucepan and add the pineap­ple, coconut sugar, star anise and cin­na­mon sticks. 2. Cut a small square of muslin and place the black pep­per­corns, car­damom pods, Szechuan pep­per­corns, pink pep­per­corns and cloves in the cen­tre of the cloth. Tie up with a piece of string and add to the saucepan. Place on a medium heat and bring up to a low sim­mer then leave to sim­mer gen­tly for 15 min­utes. Re­move from the heat and stir through the or­ange or clemen­tine juice. 3. Di­vide be­tween the glasses, add a slice of or­ange or clemen­tine to each. Add half a cin­na­mon stick and one star anise to each glass. Sprin­kle with pink pep­per­corns and serve.

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