Smoking Bishop

""...and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!"- A Christmas Carol. Did you ever wonder what he was talking about? This is the recipe he sent in a letter to a friend, so I have kept the ingredients the same. However, I have begun playing around with it, reducing the port and juice, because I find the flavors a bit overwhelming."
 
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Ready In:
25hrs
Ingredients:
6
Serves:
15
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ingredients

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directions

  • Wash the fruit and bake it on a foil lined baking sheet until it becomes pale brown, turning once.
  • Heat a large earthenware bowl and add the fruit. Stud each fruit with five cloves.
  • Add the sugar and the red wine, and store covered in a warm place for about a day.
  • Squeeze the fruit to extract the juice, and strain into a saucepan.
  • Add the port and warm thoroughly, but don't boil.
  • Serve in heated glasses.
  • Note: There are many suggestions for variations in this recipe, including the addition of star anise and cinnamon sticks.
  • There was also a suggestion to bring the mix to a boil, simmer for an hour, and add brandy, brown sugar and orange juice.

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Reviews

  1. It says something about heating the fruit and Port, but what do you do with the wine and sugar?
     
  2. Very authentic! Fun and similar to a good Glogg.
     
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RECIPE SUBMITTED BY

I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice. Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.
 
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