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While you could reserve it for poaching or pan sauces, a sweeter solution to tackle leftover wine is to transform it into ...

But the pudding still evokes nostalgia ... makes a festive trifle featuring sherry-drenched sponge, mulled wine jelly with oranges, sherry custard, cinnamon cream and white chocolate ganache.

Chop the poached pears into even bite size chunks along with the apple and place with the blackberries and clementine segments into the base of a roughly sized 20cm/8inch trifle/pudding bowl.