1bottle full-bodied red wineideally from the Rioja region
1cupbrown packed dark brown sugar
1stick cinnamon
Peel of a lemon
¾lb.dried peachesor apricots or mangoes
¼lb.dried plums
¼lb.raisins
Instructions
Combine and cover the fruits in warm water and soak them for at least two hours.
Combine the remaining ingredients in a saucepan and gently heat but do not boil it. If the mix boils it will boil off the alcohol. Remove from the heat and let it cool for five minutes or so while stirring the mixture with a wooden spoon.
Drain the liquid from the fruits and discard. Add the fruits to the wine mixture, cover, and return to heat. Simmer for fifteen minutes. Remove from heat and cool.
Notes
Ideally, the fruits should macerate for two or three days in the spiced wine for the best flavor. However, once the mixture has cooled, it can be served and will be quite good. When you are ready, remove the cinnamon and lemon peel before pouring. The fruits can be left in the liquid, and are quite tasty of themselves.
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