NO PHOTO
Ingredients
ServingsOriginal: Serves 4
- star anise1
- bay leaf1
- rosemary1 pinch
- peppercorns1 pinch
- thyme1 pinch
- red pepper1 pinch
- fennel seeds1 pinch
- cloves1 pinch
- nutmeg1 pinch
- red wine, Italian1 bottle
- orange1
- lemon1
- honey1 tbsp
- vanilla1 tsp
- cinnamon1 stick
- figs, optional4
- limoncello, optional100 ml
- sweet vermouth, optional50 ml
- bourbon, or brandy or Cognac; optional50 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Pour wine into stock pot and turn heat to medium-high.
Crush all “crushed ingredients” using the mortar and pestle. Set aside.
Peel and juice orange and lemon. Remove and discard the white pith from the peels, then add the peels and juice to the wine.
When the wine is simmering, immediately reduce to low heat. Add the crushed and all remaining ingredients.
Cook on low for at least 15 minutes to infuse the flavors. Make sure to keep on low so the wine stays warm and continues to infuse, but doesn’t bubble / heat off the alcohol.
Region evidence: recipe text — “Italian”
