Cooked Spiced Wine

This is a lovely summer drink. The spices make it particularly nice on a hot day.

• 1 bottle full-bodied red wine
• 1/4 cup granulated sugar
• zest from 1 lemon and 1 orange
• 1 cinnamon stick
• 1 piece vanilla bean
• 1 or 2 whole cloves
• 1/2 cup Armagnac, cognac, brandy or eau-de-vie

METHOD

Place the wine in a noncorrosive saucepan. Bring it to a simmer. The surface will be covered with small bubbles. Flame the wine using a long match and let it 'cook' until the flames go out.

Add the sugar, zest, spices, and Armagnac, and continue to cook at a lively simmer for a minute or two.

Remove from the heat and cover. Let the spices infuse the wine for 3 to 5 minutes, then strain and serve very hot. If you prefer it cool, pour into a carafe and refrigerate, or chill in an ice bucket. Serve cold, using a slice of fruit as a garnish.

Serves:4

Reprinted with permission from ©2004 Kate Hill A CULINARY JOURNEY IN GASCONY published by TenSpeed Press

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