DINING TABLE CENTERPIECE DESIGN

Recipe for Dinner

Papino with Pawpaw

SERVES 4

Raspberry Mulled Wine

SERVES 6

150 g/5 oz/1/2 cup raspberries, fresh, frozen or drained canned 75 ml/5 tbsp brandy 1 bottle red Bordeaux wine

1 piece of cinnamon stick 75 g/3 oz/1/2 cup clear honey

Place the raspberries in a bowl, add the brandy and leave to soak. (If using canned raspberries, add the juice also.) Place the wine and cinnamon in a saucepan and bring to the boil. Boil for 2 minutes, then add the honey and stir until dissolved. Puree the raspberries and brandy in a blender or food processor, then pass through a sieve (strainer) and add to the wine mixture. Remove the cinnamon and serve the hot mulled wine in punch cups.

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