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Mulled fruits with bay-spiced custard
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Prep Time:
135 minutes
Cook Time:
45 minutes
Total Time:
180 minutes
Ingredients:
  • 750ml bottle of red wine
  • 110g caster sugar
  • 4.00 fresh bay leaves
  • 12 cloves
  • 3 star anise
  • 2 cinnamon quills
  • 300g fresh cherries with stalks or 170g maraschino cherries
  • 5.00 gm arrowroot
  • 375g peeled chopped pineapple
  • 250g strawberries, hulled, halved
  • 2 oranges, peeled, sliced
  • 750ml milk
  • 2 cardamom pods
  • 1 vanilla bean, split, seeds scraped
  • 5 egg yolks
  • 100g caster sugar
  • 15.00 gm cornflour
Instructions:
  • In a pan, mix together wine, sugar, bay leaf, and spices, and stir over low heat until the sugar is fully dissolved. Increase the heat to medium and let it simmer for 15 minutes. Now, add the cherries (if using maraschino cherries, add them with the other fruit) and continue simmering for an additional 5 minutes.
  • Whisk arrowroot in a small amount of cold water until smooth. Gradually stir in some of the hot wine mixture, then pour the mixture back into the pan. Simmer for 5 minutes or until slightly thickened. Allow to cool.
  • Combine the rest of the fruit in a bowl, then drizzle with mulled wine and add cherries. Cover with plastic wrap and chill in the fridge for 2 hours.
  • To make the custard, combine milk, bay leaf, cardamom, and vanilla in a saucepan over medium heat. Bring to a simmer, then let it sit for 15 minutes to infuse the flavors. In a bowl, whisk together egg yolks, sugar, and cornflour. Slowly pour in the strained milk while whisking. Transfer mixture to a saucepan over low heat and cook for 5 minutes, stirring until thickened. Serve with mulled fruits.

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