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Drinks | |
| 1 tablespoon dark brown sugar 1 large lemon 1/2 cup honey, plus additional to taste 3 whole star anise pods 3 cinnamon sticks 1 teaspoon ground cinnamon 1 teaspoon ground ginger One 750-milliliter bottle dry white wine, such as Chardonnay or Sauvignon Blanc 1 small Anjou or Bosc pear, peeled, cored and diced | |
| Sprinkle the brown sugar on a plate. Grate the lemon zest evenly over it. Set aside. In a medium pot over medium heat, add the honey, star anise, cinnamon sticks, ground cinnamon and ground ginger. Bring it to a simmer and let it froth and turn light brown, 2 to 3 minutes. Remove the pot from the heat and slowly add the wine. Return the pot to medium heat. Cut the zested lemon into 5 or 6 rounds, then remove and discard any pits. Add the lemon slices and pear to the wine. Remove the pot from the heat and steep like tea for 10 to 12 minutes. Strain through a fine-mesh sieve into a large bowl. Discard the spices but hold onto the lemon slices and pear. Taste. Stir in more honey if it needs a little extra sweetness. Return the lemon slices and pear to the wine. Lightly dip the rims of 4 heat-safe glasses or mugs into the wine, then dip in the lemon sugar. Ladle the wine into the glasses and serve. | |
Unrated | |
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