|– 1 bottle of light red wine (gamay noir, pinot noir)
– zest from 2 oranges
– 5 g freshly ground cinnamon
Orange zest and ground Vietnamese cinnamon
Zest the oranges and grind the cinnamon. Boil one cup of wine, and pour over the zests and cinnamon, and let infuse 1 hour. Meanwhile gently heat the rest of the wine in a small saucepan. For an alcohol free drink, boil the first cup of wine a while longer, and simmer the rest until all alcohol is evaporated. After an hour, strain the infused portion of the wine. Sweeten with honey, but not too much!
Infusion takes 1 hour
This sunny and cool morning I am enjoying this with some “canelé”. They were made in silicone moulds. I was Boxing Day shopping online, and I bought a very large collection of silicone bakeware and moulds. Silicone is a new thing, so none of my books have any information.
Vin chaud et canelé
I looked online. First of all, people are trying all kinds of nonsense (green tea, chocolate, coffee, blablabla). Second, my home cook colleagues are not equal. And finally, the Asians are crazy about canelés, which is interesting because the Asian pastry shops in Vancouver produce things that are not at all in the same spirit.
The refrain and common consensus is that it is impossible nonsense. This is my attempt, and even if the texture is perhaps close, there is no perfume of rum and barely any vanilla. The only reason this is manufactured is to make chocolate. You cannot make canelé in silicone moulds, don’t bother. I will have to invest in proper heavy copper moulds.