Experiments 003: Mulled Nectarines

All the wines from Marks and Spencer

Guys, I confess… I’ve been drinking a bit. When you’re in a country like Australia where there’s lots of wine you just CANNOT take advantage of that. Right now, pantry staples include a bottle of white and a bottle of red. I’m still searching for a favorite red but so far, I simply the miss the ease of pulling out favorites from Marks and Spencer’s shelf. Back in Manila, I was pretty fine with a Rose wine. I think my friends R&R also made me taste some of their flavored prosecco too which was lovely. Anyway, in short, I’ve got wine and an excess thereof, as such, I’ve been experimenting a bit on what to do with wine.

I also tried reading a bit here. When I can. And while my interest in Game of Thrones  is mostly on John Snow, I’ve also been curious about its food. Apart from seeing or reading about mulled wine in George RR Martin’s Saga, this original English wine mix is actually a favourite in the land down under, Australia. In fact, the country has recreated the concoction with a unique Australian touch.

For wine enthusiasts who want to use a great quality red wine, here’s a useful tip from 40-year wine expert Chris Murphy who wrote on Marks and Spencer’s blog that, in finding the right red variant for your mulled wine, “you really need to taste the wine properly. This may sound simple, but there’s actually much more to tasting wine than simply drinking it.” Some of the best red wines which you may use are Cabernet Sauvignon, Zinfandel, and Merlot. For added flavor add mint leaves to give it a zesty flavour.

To give you a flavourful mulled wine with an Australian twist, a recipe from Food.com is provided below:

Roasted Nectarines With Mulled Wine Sauce

· 1/2 cup of soft brown sugar
· 6 whole cloves
· 6 nectarines
· 3 cm piece orange zest
· 1 1/2 cups of red wine (Sauvignon, Zinfandel, or Merlot)
· 1 cinnamon stick
· 40 g butter
· 2 whole star anise

1. Preheat the oven at 200C (180C).
2. In an ovenproof casserole dish, add the nectarines—make sure they fit snugly.
3. Evenly sprinkle the sugar and add butter. Pour in the wine, orange zest, and spices in the mix.
4. Cover dish with foil and roast nectarines for a half an hour, until the fruit is soft.
5. Allow the nectarines to cool in the syrup. You may refrigerate and serve it cold.
6. You may add mint leaves for a wild variety of flavors. Alternately, you may serve it with yoghurt, ice-cream or custard.

Guys, this was so good. So good in fact that I finished it all and forgot to take a picture. OTL. This happens. I just… I… I have no excuse at all. I’m thinking of alternatives to this like pineapple or maybe pears and peaches. This experiment MUST continue.

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