Cooking With Paula Mcintyre

Mulled fruit 250g frozen mixed berries 100g castor sugar 200ml water 2 cloves 1 cinnamon stick, split in half 150ml red wine 4 large pears 4 plumsPlace the berries, sugar, cloves, wine, cinnamon stick and water in a pan and simmer for 5 minutes. Remove the cloves and cinnamon and blend to a smooth sauce and pass through a sieve into another pan. Peel the pears and cut in half through the root. Remove core with a melon baller or teaspoon and place in the berry liquor. Cover with a sheet of parchment and simmer gently for 10 minutes. Cut the plums in half, remove the stone and add to the pan. Simmer until pears and plums are just done. Remove pears and plums and boil the liquor to reduce by half. Return the pears and plums to the pan and allow to cool. Chop into 1cm pieces. You’ll have a bit more fruit than you need but it will keep for a couple of weeks in the fridge.Jelly 200ml of cooking liquor 2 leaves gelatine Soak the gelatine in cold water for 10 minutes. Heat the liquor and add the gelatine leave