{"id":28891,"date":"2017-10-17T00:00:00","date_gmt":"2017-10-17T00:00:00","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/uncategorized\/shiraz-jelly\/"},"modified":"2017-10-17T00:00:00","modified_gmt":"2017-10-17T00:00:00","slug":"shiraz-jelly","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/shiraz-jelly\/","title":{"rendered":"Shiraz jelly"},"content":{"rendered":"

Thanks to Rilka Warbanoff and Foodland.<\/em><\/p>\n

Serves 8<\/p>\n

Ingredients<\/strong><\/p>\n

For the jelly <\/u><\/p>\n

7 leaves gelatine \u2028<\/p>\n

300g sugar \u2028<\/p>\n

750ml good Shiraz<\/p>\n

8 cloves<\/p>\n

1 cinnamon stick, broken<\/p>\n

For the pear accompaniment<\/u><\/strong> \u2028<\/p>\n

400ml red wine\u2028<\/p>\n

150g sugar \u2028<\/p>\n

100g blueberries \u2028<\/p>\n

4 pears, halved and cored<\/p>\n

To serve <\/u> \u2028<\/p>\n

Pouring Cream<\/p>\n

grapes<\/p>\n

Method<\/strong><\/p>\n

Soak the gelatine in water and squeeze out excess moisture. Put the sugar and wine in a pan and heat until the sugar starts to dissolve. Add the cloves and cinnamon, bring to the boil, reduce the heat and simmer long enough for the alcohol to evaporate. Stir in the gelatine. Strain into dariole moulds. Leave to set in the fridge (about six hours).<\/p>\n

For the pear accompaniment, boil the wine, sugar and blueberries. Add the pears and poach until tender. Reduce the cooking liquor and leave the pears to steep in it.<\/p>\n

To serve, turn out the jelly on to a plate. Accompany with a halved pear, cream and two or three halved grapes.<\/p>","protected":false},"excerpt":{"rendered":"

Thanks to Rilka Warbanoff and Foodland. Serves 8 Ingredients For the jelly 7 leaves gelatine \u2028 300g sugar \u2028 750ml good Shiraz 8 cloves 1 cinnamon stick, broken For the pear accompaniment \u2028 400ml red wine\u2028 150g sugar \u2028 100g blueberries \u2028 4 pears, halved and cored To serve  \u2028 Pouring Cream grapes Method Soak […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[250,231],"tags":[262],"geo_market":[],"class_list":["post-28891","post","type-post","status-publish","format-standard","hentry","category-afternoons","category-show","tag-lifestyle"],"acf":[],"yoast_head":"\nShiraz jelly - FIVEAA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cms.fiveaa.com.au\/show\/shiraz-jelly\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Shiraz jelly\" \/>\n<meta property=\"og:description\" content=\"Thanks to Rilka Warbanoff and Foodland. Serves 8 Ingredients For the jelly 7 leaves gelatine \u2028 300g sugar \u2028 750ml good Shiraz 8 cloves 1 cinnamon stick, broken For the pear accompaniment \u2028 400ml red wine\u2028 150g sugar \u2028 100g blueberries \u2028 4 pears, halved and cored To serve  \u2028 Pouring Cream grapes Method Soak […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cms.fiveaa.com.au\/show\/shiraz-jelly\/\" \/>\n<meta property=\"og:site_name\" content=\"FIVEAA\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1395FIVEaa\" \/>\n<meta property=\"article:published_time\" content=\"2017-10-17T00:00:00+00:00\" \/>\n<meta name=\"author\" content=\"Tim Ashdown\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:site\" content=\"@1395FIVEaa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tim Ashdown\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/shiraz-jelly\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/shiraz-jelly\\\/\"},\"author\":{\"name\":\"Tim Ashdown\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/#\\\/schema\\\/person\\\/c9993afbb4e9c76944cb880fa918b687\"},\"headline\":\"Shiraz jelly\",\"datePublished\":\"2017-10-17T00:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/shiraz-jelly\\\/\"},\"wordCount\":161,\"keywords\":[\"Lifestyle\"],\"articleSection\":[\"Afternoons\",\"Show\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/shiraz-jelly\\\/\",\"url\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/shiraz-jelly\\\/\",\"name\":\"Shiraz jelly - FIVEAA\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/#website\"},\"datePublished\":\"2017-10-17T00:00:00+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/#\\\/schema\\\/person\\\/c9993afbb4e9c76944cb880fa918b687\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/shiraz-jelly\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/shiraz-jelly\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/show\\\/shiraz-jelly\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Shiraz jelly\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/#website\",\"url\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/\",\"name\":\"FIVEAA\",\"description\":\"Always Adelaide\",\"alternateName\":\"FIVEAA\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/#\\\/schema\\\/person\\\/c9993afbb4e9c76944cb880fa918b687\",\"name\":\"Tim Ashdown\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/3d478e03918069695ae92ceb9741ab4b36830cf8102e75dd26c3949e28ad1aba?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/3d478e03918069695ae92ceb9741ab4b36830cf8102e75dd26c3949e28ad1aba?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/3d478e03918069695ae92ceb9741ab4b36830cf8102e75dd26c3949e28ad1aba?s=96&d=mm&r=g\",\"caption\":\"Tim Ashdown\"},\"url\":\"https:\\\/\\\/cms.fiveaa.com.au\\\/author\\\/tashdown\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Shiraz jelly - FIVEAA","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/cms.fiveaa.com.au\/show\/shiraz-jelly\/","og_locale":"en_US","og_type":"article","og_title":"Shiraz jelly","og_description":"Thanks to Rilka Warbanoff and Foodland. 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