Recipe: Sweet Spiced Fig and Fortified Compote

fig compoteHere is a recipe for a spiced fig compote to use the beautiful fruits we are picking from our four black fig trees that grow?by the creek.

Preparation Time: 15mins

Serves 4

 

Ingredients

450g/1 lb Fresh Figs, halved

1?Orange

100g/4 oz Sugar

150ml/5 fl.oz Water

150ml/5 fl.oz Sweet Sherry or Fortified Semillon (our bulk wine is perfect for this)

1 stick of Cinnamon

Instructions

  1. Pare the rind from the orange and squeeze out all the juice.
  2. Put the orange rind, juice, sugar, water, sherry and cinnamon stick into a saucepan and stir over a low heat until the sugar dissolves.
  3. Bring to the boil, stirring occasionally. Add the figs and simmer for 5 minutes. Discard the orange rind and cinnamon.

Serving suggestion

Serve ?hot with rice pudding, custard or cream and a glass of Liebichwein aged fortified such as Classic Semillon or Muscat

Recipe: Muscat-soaked Raisin Semifreddo

A perfect, refreshing dessert with a light creaminess and the characteristic flavours of Muscat grapes. A softer, creamier version of ice cream.image

 

Degree of Difficulty: Easy

Preparation Time: 20 minutes

Freezing Time: 4-6 hours

 

Ingredients

1 cup pre-soaked raisins or sultanas in Muscat
3 eggs
2 egg yolks
1 cup castor sugar
1 teaspoon vanilla essence
1 ? cups pouring cream
? cup toasted nuts (optional)

Method

Have a jar of Muscat-soaked dried fruit handy in the pantry or prepare one a day beforehand. Alternatively, use ? jar of Liebich Drunken Fruit.
Place the eggs, yolks, sugar and vanilla in a heat proof bowl over a saucepan of simmering water and whisk for 5 minutes or until thick and pale. Remove from heat and use an electric beater to whisk for about 8 minutes or until cool. Set aside.
Whip the cream separately until soft peaks form. Fold the cream and egg mixture together and pour into a metal cake tin.
Swirl the fruit mixture and nuts (if using) into the egg mixture.
Cover with foil and freeze for 4-6 hours until firm.