Shiraz jelly

Oct 17, 2017

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Thanks to Rilka Warbanoff and Foodland.

Serves 8

Ingredients

For the jelly

7 leaves gelatine 


300g sugar 


750ml good Shiraz

8 cloves

1 cinnamon stick, broken

For the pear accompaniment

400ml red wine


150g sugar 


100g blueberries 


4 pears, halved and cored

To serve  


Pouring Cream

grapes

Method

Soak the gelatine in water and squeeze out excess moisture. Put the sugar and wine in a pan and heat until the sugar starts to dissolve. Add the cloves and cinnamon, bring to the boil, reduce the heat and simmer long enough for the alcohol to evaporate. Stir in the gelatine. Strain into dariole moulds. Leave to set in the fridge (about six hours).

For the pear accompaniment, boil the wine, sugar and blueberries. Add the pears and poach until tender. Reduce the cooking liquor and leave the pears to steep in it.

To serve, turn out the jelly on to a plate. Accompany with a halved pear, cream and two or three halved grapes.

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