At Erisea magazine we recently enjoyed a bottle of the Chilean red wine from Frontera. Not only is it deliciously drinkable, but you can also use it to make this wonderful mulled wine pear trifle. Perfect for the Christmas season, or frankly any time of year!
4 pears, ½ bottle of red wine, 1 orange, 1 lemon, peel only, 1 cinnamon stock, 2 cloves, 150g sugar, 10 tbsp summer berries, 400 ml custard, 400 ml double cream, 2 gelatine leaves, flaked almonds or shaved chocolate
Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla, cardamom pods, red wine and sugar over a low heat until hot and simmer pears for 15 mins.
Strain the mixture through a sieve onto the softened gelatine in a large bowl and stir well.
Spoon the chopped soft fruit and berries into a large glass serving bowl and pour enough of the jelly mixture to fill it a third of the way up.
Chill in the fridge overnight, or until they have completely set.
Pour on custard another third way up the glass and finish with spooning or piping whipped cream onto custard.
To serve, sprinkle shaved chocolate or flaked almonds.
The Frontera range is available in stores nationwide RRP £5.99, for more information about the wines visit www.fronterawinesuk.com