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