Fruit and nut salad with hot mulled wine syrup

Method

1. Place the red wine, sugar, cinnamon stick and cloves in a saucepan. Bring to the boil and cook briskly until reduced by half.

2. Add the dried cranberries, dried mango, pecan, macadamia and hazel nuts. Cook for a further 3-5 minutes.

3. Meanwhile, stack the slices of Asian pear, Comice pear and pineapple in the centre of a serving plate. Arrange the orange segments around the stack.

4. Spoon the wine syrup over the fruit stack. Arrange the dried fruit and nuts in between the orange segments and spoon over more wine syrup.

5. Place the raspberries on top of the fruit stack.

6. Serve the fruit stack with a generous dollop of sweetened whipped cream, garnished with a sprig of mint.

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Ingredients

1 Asian pear, thinly sliced
1 Comice pear, thinly sliced
2 thin slices of baby pineapple, skinned
6 Raspberries
1 orange, segmented
2 Dried apricots, steeped in rum
25g raisins, steeped in rum
15g dried cranberries
10 strips of dried mango
20g Pecans
20g macadamia nuts
20g toasted hazelnuts
200ml Red wine
50g soft dark sugar
1 cinnamon stick
2 Cloves
double cream, whipped and sweetened, for serving
sprig of Mint, for garnish

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