Ingredients

• 2 cups dry red wine
• 3/4 cup sugar
• 1 cinnamon stick
• 2 whole cloves
• 2 strips orange zest
• 1 bay leaf
• 1 1/4cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• Grated zest of 2 oranges
• 2 tablespoons fresh orange juice
• Vegetable oil, for frying Confectioners' sugar, for dusting
• 1 cup pomegranate seeds

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Instructions

1. Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.
2. Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle.
3. Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup.
4. Photograph by Anna Williams