Oxford Bishop – time to get your ingredients sourced
- 1 whole oranges
- 16 whole cloves
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground mace or 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon ground ginger
- 10 fluid ounces water
- 750 ml ruby port
- 1 oranges, juice of
Directions
- Pre-heat oven to 200C/400F/gas mark 6.
- Cut the orange in half and stud the 2 halves with the cloves.
- Place the two halves on a lined baking tray cut-side up, and bake for 15 – 20 minutes.
- Take out of the oven & set to one side.
- Meanwhile pour the water into a large pan and add the sugar, cinnamon, mace, allspice & ginger.
- Place over a high heat and stirring all the time, bring to the boil and let it boil until it has reduced by about half.
- Take off the heat & set to one side.
- When you are ready to serve the Oxford Bishop, empty the bottle of port into the pan with the spiced sugar water and add the two halves of baked oranges.
- Add the orange juice and gently heat up and simmer – be careful NOT to boil it!
- Serve from a warmed Punch Bowl with the orange halves floating in it – this should serve about 6 people.