Brandy Bishop
- 1 large orange
- 20 cloves (approx.)
- 2 tablespoons sugar (brown if you prefer)
- 1 quart port
- 6 ounces brandy
- Stud the orange with cloves and roast in a 350F oven for 30 minutes.
- Remove, cut into quarters, and place in a heavy saucepan with the sugar and port.
- Heat for 20 minutes without letting wine come to a boil.
- Pour an ounce of brandy into six warmed 6-ounce mugs and fill with the hot wine.
orange, sugar, port, brandy
Taken from www.epicurious.com/recipes/food/views/brandy-bishop-200275 (may not work)