Chinese Five-Spice Jalapeño-Wine-Corn Pudding

8 servings

¼ cup water

¼ cup sugar

½ 750-mL bottle bold red wine (such as Zinfandel or Syrah)

½ cup ruby Port

3 cinnamon sticks

1 whole star anise

3 whole cloves

½ teaspoon fennel seeds

¼ teaspoon whole white peppercorns, cracked

1 tablespoon (¹/₈ stick) butter

½ cup chopped onion

½ cup fresh corn kernels cut from ½ large ear of corn

8 teaspoons finely chopped seeded jalapeño chiles

3 garlic cloves, chopped

½ cup cornmeal

¾ cup whole milk

¼ cup heavy whipping cream

½ cup chopped roasted red bell peppers from jar, drained

¼ cup chopped green onions

¼ cup chopped fresh cilantro

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 medium eggs, separated

½ cup Cognac or brandy

½ cup coarsely grated Manchego cheese or sharp cheddar cheese

1. Preheat oven to 350º F. Butter 2-quart shallow baking dish.
2. Bring water and sugar to boil in small saucepan, stirring until sugar dissolves. Remove syrup from heat; reserve.
3. Combine red wine and next 6 ingredients in heavy large saucepan. Bring mixture almost to a simmer. Reduce heat to medium-low; cook just below simmer for 4 minutes.
4. Add butter to red wine mixture; increase heat to medium-high. Add onion, corn, jalapeño, and garlic; sauté until soft, about 4 minutes. Stir in cornmeal. Add milk and cream; stir over medium heat until thick batter forms, about 2 minutes. Transfer to large bowl. Stir in red peppers, green onions, cilantro, salt, and pepper; cool 15 minutes. Stir in egg yolks.
5. Using mixer with clean, dry beaters, beat egg whites with Cognac and ¼ cup reserved syrup until soft peaks form. Fold whites into batter. Transfer to dish. Sprinkle with cheese.