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Spiced Mulled Wine Fruit Bars

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Ingredients

Scale

For the Crust and Crumble:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup lightly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup cornmeal
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon

For the Mulled Wine Filling:

  • 2 cinnamon sticks
  • 2 star anise pieces
  • 4 whole cloves
  • 1 1/4 cup fruity red wine (a California Syrah is nice)
  • 1 tablespoon honey
  • 2 orange or satsuma slices (rind and all)
  • 1/2 cup dried cherries
  • 1/2 cup dried cranberries
  • 8 dried prunes
  • 1 teaspoon vanilla extract
  • 2/3 cup best-quality cherry jam

Instructions

  1. To make the crust and crumble, place a rack in the center of the oven and preheat oven to 350 degrees F. Line an 8×8-inch square pan with parchment paper so that the paper hangs over two edges of the pan about two inches. This will make the pie bars easier to remove after it’s baked. Lightly spray the pan with non-stick cooking spray and set aside.
  2. For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy.
  3. Stop the mixer and scrape down the sides of the bowl. Add the flour, cornmeal, cinnamon and salt and mix on low speed until just combined.
  4. Set aside one heaping cup of dough for the crumble and scatter two-thirds of the dough into clumps in the prepared pan, flour your fingers and press the dough across the bottom of the pan and up the sides of the pan about 1/2-inch.
  5. Refrigerate for 15 minutes.
  6. Bake for 18-20 minutes, until the crust is golden brown and set aside to cool while you prepare the topping and filling.
  7. To make the mulled wine filling we’ll first mull the wine. Tie the whole spices into a piece of cheese cloth. Place in a small saucepan and add the wine, honey and orange slices to the pot. Bring to a simmer over medium heat and allow to simmer, uncovered for 10 minutes.
  8. Add the dried fruit and cook and stir frequently over low heat until the liquid both soaks into the fruit and evaporates – about 8 minutes.
  9. Remove the pan from the heat and discard the cheesecloth spices and orange slices.
  10. Scrape the mixture into a bowl, add vanilla extract and cherry jam, and cool for 10 minutes.
  11. Spoon the filling over cooled crust. Crumble over the reserved topping. Bake for 18 to 20 minutes, until bubbling slightly and golden brown. Remove from the oven and allow to cool before slicing. Placing the bars in the refrigerator or freezer can speed up the cooling process.
  12. Use a knife to run along the edges of the pan and life the bars out of the pan. Slice into small squares and enjoy!
  13. To store, wrap bars in plastic wrap and refrigerate for up to 4 days.

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Find it online: https://joythebaker.com/2019/12/spiced-mulled-wine-fruit-bars/