Mulled-wine pork and stonefruits

Pork and Stone Fruit in Mulled Wine

Germans drink Glühwein. The French drink vin chaud. The Sweedish drink glögg, and we drink mulled wine - although different in name, these drink's ingredients are all very similar. Red wine, cinnamon, cloves and orange are common features in this comfort-in-a-cup. Always served warm, mulled wine is a beverage enjoyed with gusto at Christmas time in Europe.

2 Cups (500ml) water
1 Cup (250ml) dry white wine
1/2 cup (110g) white sugar
2 cinnamon sticks
5 cloves
1/4 cup (60ml) brandy
2 medium peaches (300g), stoned and quartered
4 medium plums (450g), stoned and quartered
2 medium nectarines (340g), stoned and quartered
4 medium apricots (200g), stoned and quartered
800g pork fillets, trimmed
1 fresh long red chilli, sliced thinly
1 fresh long green chilly, sliced thinly

    1. Combine the water, wine and sugar in a large frying pan, stirring constantly over heat, without boiling. Once sugar dissolves, bring liquid to the boil. Add cinnamon, cloves, brandy and fruit and reduce heat, simmering uncovered for about 5 minutes or until fruit is just tender. Using a slotted spoon, transfer fruit into a large bowl and cover to keep warm.



    2. Return poaching liquid to the boil and add pork. Reduce heat and simmer while covered for about 10 minutes or until pork is cook as desired. Cool pork in the liquid for 10 minutes and then slice thickly. Discard poaching liquid.


    3. Combine chillies with fruit. Divide fruit and any fruit juices among serving bowls, top with pork and enjoy!


Nutritional Content Per Serving:
4.9g total fat (1.6g saturated fat)
2094kj (501 calories)
46.5g carbohydrates
46.2g protein
5.3g fibre 

Recipe taken from The Australian's Women's Recipe Book 'Kitchen', images from here