Mulled Winter Fruits Recipe - Great British Chefs

A pungent blend of spices add a distinct warmth to this mulled winter fruits dish from Gary Jones. The cold ice cream is blissful next to the crunchy spiced bread and warm winter fruits including figs, pears and plums.

Recipe by Raymond Blanc, chef patron and Gary Jones, executive head chef.

Ingredients

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Mulled wine fruits

500ml of red wine
150ml of ruby port
4 cloves
1 star anise
1/2 orange, zested
1/2 lemon, zested
1 cinnamon stick
6 black peppercorns, split
60ml of orange juice
20g of dark muscavado sugar
100g of black cherry purée
2 Cox’s Orange Pippin apples, peeled and cut into 8
2 pears, peeled and cut into 8
4 fresh figs, quartered
2 plums, stoned and each cut into 6

Cinnamon ice cream

10 cinnamon sticks
1000ml of full-fat milk
260g of caster sugar
10ml of water, heated
85g of caster sugar
20g of milk powder
20g of diamante 50 stabiliser
10 egg yolks

Pain d’epice

2 eggs
24g of caster sugar
1g of Chinese five-spice powder
1.5ml of vanilla extract
1/4 orange, zested
60ml of full-fat milk
120g of heather blossom honey
80g of rye flour
40g of flour
8g of baking powder

Glaze

15g of clarified butter
125g of caster sugar

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Ice cream maker
Sterilised jars
Sugar thermometer
Muslin cloth

To make the mulled fruit, reduce the red wine by half. Bring the port to the boil and add to the wine. Tie the cloves, star anise, zests, cinnamon stick and black peppercorns into a piece of muslin

Add the orange juice and sugar to the alcohol with the muslin bag, then add the cherry purée. Bring everything to a simmer

60ml of orange juice
20g of dark muscavado sugar
100g of black cherry purée

Gently poach all of the fruits in the liquor until just cooked. Place in a kilner jar, cover with the liquid and allow to cool. Chill overnight

For the cinnamon ice cream, heat the oven to 140°C/gas mark 1. Roast the cinnamon sticks for 5-6 minutes, then gently break up into pieces. Bring the milk to the boil, add the cinnamon and infuse for 30 minutes

10 cinnamon sticks
1000ml of full-fat milk

Heat 165g of caster sugar in a pan until it melts, and cook until it turns to a caramel. Take off the heat and add the hot water to stop it cooking

165g of caster sugar
10ml of water

Whisk in the strained milk infusion and stir until you have a smooth mixture. Reheat if necessary

Whisk the egg yolks with a little infused milk, the remaining caster sugar, the dried milk and stabilizer

200 egg yolks
85g of caster sugar
20g of milk powder
20g of diamante 50 stabiliser

Heat to 85°C to pasteurize the mixture, then allow to cool to 4°C. Pass through a fine sieve, pour into an ice cream machine and churn. Freeze until required

For the pain d’epices, heat the oven to 170°C/Gas mark 3. In a bowl, lightly mix the eggs and caster sugar. Add the five spices, vanilla extract and orange zest

2 eggs
24g of caster sugar
1g of Chinese five-spice powder
1.5ml of vanilla extract
1/4 orange

Warm the milk and honey to 45ºC and add this. Fold the flour into the mix. Spread in a 5mm layer onto a silicone mat-lined tray and cook for 6/7 minutes

60ml of full-fat milk
120g of heather blossom honey
80g of rye flour
40g of flour

To glaze, cut 6 portions of pain d’epices, each measuring 10 x 4cm. Heat 15g of the clarified butter with the caster sugar in a frying pan until a light golden brown

15g of clarified butter
125g of caster sugar

Add the pain d'epices, evenly coating and caramelizing both sides. Transfer to greaseproof paper and leave to cool down. Cut out 6 rounds

To plate, warm the fruit gently and drain off the cooking liquid. Place the warm fruits around the bowl

Place a piece of pain d'epice in the centre of the bowl with a scoop of ice cream on top. Sprinkle the crispy pain d'epice on the ice cream, and add some of mulled liquor. Serve immediately

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Gary Jones

Executive head chef Gary Jones has led the kitchen at Raymond Blanc's Le Manoir aux Quat'Saisons since 1999.

Mulled winter fruits with cinnamon ice cream

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