Clementines in red wine
You will need
300ml red wine
120g caster or vanilla sugar
1 cinnamon stick
1 vanilla pod, split lengthways
6 clementines
Seed of half a pomegranate
3 tbsp pistachios, roughly chopped
Method
1.Place the red wine, sugar, cinnamon and vanilla into a large saucepan with 150 millilitres hot water and heat gently, stirring until the sugar dissolves. Let the syrup simmer gently for around five minutes, while you prepare your clementines.
2.Peel the clementines and carefully scrape away any of the stringy white parts of the pith with a small, sharp knife. Drop the clementines into the syrup, cover and poach gently for around 10 minutes.
3.Turn them over in the syrup once or twice during the cooking time. Remove them from the pan with a slotted spoon and set aside.
4.Raise the heat under the pan and reduce the poaching liquid, until it is slightly syrupy. Serve the clementines with some of the poaching liquid spooned over and some pomegranate seeds and pistachios sprinkled on top. If you like, serve with crème fraiche, whipped cream or vanilla ice cream.
Recipe, Deborah Robertson
Click here to go to the original article on Red Online
Click here to see Clementines in red wine
Click here to see Silvana Franco's 1970s Christmas clementines
Click here to see Christmas ice cream bombe
