To make the mulled wine reduction, place the wine in a pot over medium heat and add the cinnamon, sugar, cloves, mace, orange peel and lime peel. Cook for 10 minutes, or until the mixture is quite sticky and significantly reduced. Once ready, remove from heat and set aside until ready to serve.Meanwhile, place the peanuts in a small pan over low heat, stirring constantly, for a few minutes or until the peanuts have started to brown. Remove immediately from heat and transfer the peanuts to a plate to stop them from cooking.
To make the toffee, wipe the pan used to toast the peanuts and return to the hotplate. Increase heat to high and add the sugar and water, stirring once to combine. Leave to cook for 10 minutes, or until the toffee is golden and caramelised, with an even colour. Do not stir. If the toffee starts to stick to the sides of the pan, use a wet pastry brush to wipe it off.
Add the peanuts to the toffee and stir to combine.
Lightly brush a baking tray with oil. Carefully pour the toffee onto the tray and spread out. Leave to cool completely.
Using a knife, cut the toffee into rough shards and place into a mortar and pestle. Grind until some pieces have been ground to a powder, with a few left chunky. Set aside until ready to serve.
Place the cream in a small bowl and use electric beaters to whip until thick.
To serve, cover the base of each plate with the wine reduction. Top with the jackfruit, two pieces of banana, a few of the orange segments, a scoop of ice-cream, a dollop of whipped cream and a sprinkling of the crushed toffee.