Mulled White Wine
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Credit: From Winter Cocktails (Quirk Books, 2013), by Maria del Mar Sacasa
The National Culinary Review, November/December 2015
2 t. black peppercorns
2 t. whole cloves
1 (750-mil) bottle white zinfandel
¼ cup granulated sugar
1 small bunch sage
1 small bunch thyme
Rind + 2 T. juice from 1 lemon
1 cup pear eau-de-vie or brandy
1 firm, ripe pear, peeled, cored, thinly sliced
Place peppercorns and cloves in medium saucepan; stir over medium heat until fragrant, about 2 minutes. Add wine, sugar, sage, thyme, and lemon rind and juice; bring to a simmer over medium heat, stirring until sugar is completely dissolved. Reduce heat to lowest setting; simmer for 10 minutes. Strain mixture through fine-mesh sieve into bowl; discard solids. Return mixture to saucepan; stir in eau-de-vie and pear slices. Simmer over medium-low heat until pears are fork-tender but still retain shape, 8-10 minutes. Serve.
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