RECIPE FOR SPICED PEACHES RECIPES

Name: Hot Spiced Sangria
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: european
Ingredients: 2 (750 milliliter) bottles Rioja (Spanish red wine); 1 cup brandy; 1 bag frozen cherries; 1 bag frozen peaches; 1 orange, sliced; 2 cinnamon sticks; 1 cup simple syrup, recipe follows; Orange peel, for garnish; 1 cup sugar; 1 cup water; 1 orange, zested

HOT SPICED SANGRIA RECIPE | SANDRA LEE | FOOD NETWORK

Hot Spiced Sangria Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories beverage

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 (750 milliliter) bottles Rioja (Spanish red wine)
1 cup brandy
1 bag frozen cherries
1 bag frozen peaches
1 orange, sliced
2 cinnamon sticks
1 cup simple syrup, recipe follows
Orange peel, for garnish
1 cup sugar
1 cup water
1 orange, zested

Steps:

Combine all ingredients in a slow cooker. Put setting on HIGH for 1 hour. Reduce to warm to hold temperature. Ladle into glasses from slow cooker. Be sure to include some fruit in the glasses. Garnish with orange peel.
Combine the sugar, water and zest in a saucepan. Bring to a boil, reduce to a simmer. Stirring occasionally, simmer for 5 minutes or until sugar is dissolved.

AROMATIC SPICED HAM RECIPE | NIGELLA LAWSON | FOOD NETWORK

Aromatic Spiced Ham Recipe | Nigella Lawson | Food Network image

Provided by Nigella Lawson : Food Network

Categories main-dish

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 3 hours 15 minutes

Yield 12 servings

Number Of Ingredients 15

Ingredients

1 (4-pounds 15-ounce to 6-pounds 1-ounce) boneless mild-cure gammon
8 3/4 fluid ounces (250ml) red wine
5 pints 5 1/2 fluid ounces (3 liters) water (approximately)
1 large onion, halved
2 garlic cloves, unpeeled
1 head fennel, halved
2 star anise
1 tablespoon coriander seed
1 tablespoon fennel seed
1 tablespoon mixed peppercorns
Approximately 16 whole cloves
4 tablespoons red currant jelly
1/2 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon red wine vinegar

Steps:

Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

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