Tra­di­tion­ally this dish is served with warm cherry com­pote: how­ever we’ve taken the best sea­sonal fruit and made it our own.

Devon Life - - An Alternative Pudding - In­gre­di­ents

500ml ro­bust red wine 50ml Ruby Port 50ml Grand Marnier 50ml Kirsch (ob­tained from the Gri­ot­tine cher­ries) 1 tbsp corn­flour 4 cloves 1 star anise Juice and zest of an or­ange and a lemon 1 cin­na­mon stick 20g dark brown or Mus­co­v­ado sugar 100g cherry puree 1 Cox’s or­ange pip­pins ap­ple peeled and cut into 8, core re­moved 1 pear peeled and cut into 8, core re­moved 2 fresh figs, quar­tered 100g black­ber­ries 100g Gri­ot­tine cher­ries (strained and liquor re­served)


1. To make the mulled win­ter fruits, re­duce the red wine, port and Grand Marnier by ap­prox­i­mately half.

2. Add the zest and juice, cloves, star anise, cin­na­mon and sugar to the al­co­hol with the cherry purée and bring to a gen­tle sim­mer for around 10-15 min­utes then strain.

3. Gen­tly poach the pears un­til al­most cooked (about eight min­utes de­pend­ing on the size and va­ri­ety of your pear) then add the ap­ples for a fur­ther six min­utes. Once cooked re­move from the heat, fi­nally adding the gri­ot­tine cher­ries, figs and black­ber­ries to the poach­ing liquor.

4. Strain the warm the mulled fruit from the liq­uid be­ing care­ful not to dam­age the now soft fruit.

5. To fin­ish the sauce in a sep­a­rate bowl, mix a level ta­ble­spoon of corn­flour with a ta­ble­spoon of wa­ter. Place the mulled wine poach­ing liquor (should be ap­prox. 150ml) into a small heavy-based pan, bring to a sim­mer then grad­u­ally add the now slack­ened corn flour mix.

Whisk con­tin­u­ously un­til the liq­uid reaches the de­sired con­sis­tency, then add back to the mulled fruits stir­ring gen­tly. Fi­nally spoon over the rice pud­ding, adding a driz­zle of the liquor to fin­ish.

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