Bishop Recipe
- 1 bottle ruby port
- 1 cup water
- 1 medium orange
- 20 whole cloves
- 2 ounces sugar
- Pinch each of fresh grated ginger, fresh ground nutmeg and fresh ground allspice
- 4 to 6 ounces cognac (optional)
- Wash the orange and pierce the skin with the cloves, leaving the buds protruding from the orange skin. Continue until the orange is well studded with cloves.
- Place the orange on a baking dish and bake in a preheated 350-degree oven until the skin is lightly toasted, 60 to 90 minutes. Remove from oven and let cool.
- Heat port and water in a saucepan until gently simmering. Stir in sugar and spices.
- Cut the orange into slices and add it and its juice to the pan of port (or you can get fancy and put it all in a warmed bowl) along with cognac, if using. Stir and serve.
port, water, orange, cloves, sugar, ginger, cognac
Taken from www.seriouseats.com/recipes/2011/02/time-for-a-drink-bishop-ruby-port-recipe.html (may not work)