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Smoking bishop
Serves 1 Drinks
Ingredients
- 6 Seville oranges (or 5 navel and 1 lemon), rinsed well and dried
- 30 whole cloves
- 100g Demerara sugar
- 750ml fruity red wine
- 750ml ruby port
- 2 cinnamon sticks
- whole spices such as cardamom and star anise, to taste (optional)
To garnish
- orange peel strips
- nutmeg, to grate (optional)
Method
The day before, preheat the oven to 165C/145C F/Gas 3. Stud each citrus fruit evenly with 5 cloves and roast on a baking tray in the oven for 1 hour. Transfer to a glass or ceramic bowl and add the sugar and red wine. Cover and leave to stand at room temperaturefor 12-24 hours.
The next day, cut the fruits in half and juice them through a sieve back into the same bowl with the wine and sugar. Mix, then strain into a heavy medium pan, discarding the solids. Add the port, cinnamon and other spices, if using, and heat over a low heat, without letting it boil, until vapours rise.
Remove the solid spices and grate a few scrapes of nutmeg over the top, if using. Serve warm, either directly from the pan or from a heatproof bowl, in heatproof glass mugs or punch cups, garnished with a strip of orange peel.
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