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Once the wine has heated, leave the fruit in it for an hour, on very low heat, or off the burner completely, until it plumps up.
If things get heated, leave.
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Tahini is not forcefully emulsified like most popular peanut butters, and I did worry that it would break when heated, leaving me with an oil-slicked mess.
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Take off heat; leave to cool.
Take off the heat, leave to cool, then chill.
Stir in more sugar if necessary; remove from heat; leave to cool.
Turn off the heat, leave to infuse and discard the mint sprigs when cool.
5 Turn off the heat, leave to cool slightly and drizzle with a little more oil.
Remove from the heat, leave to cool a little and strain through muslin, reserving the liquor.
Remove from the heat, leave to rest for a minute, then quickly beat in the pecorino.
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