Recipe: Chocolate Drunken Fruit Truffles

 

 

 

 

 

 

 

These quick and easy fruity truffles are delightful to share with loved ones over a cup of tea or coffee. Serve with aged Grand Tawny Port or Classic Muscat for the complete indulgent experience. Perfect to make as gifts for a special occasion like Easter, birthdays, Mother’s Day or Father’s Day.

We have a preference for dark chocolate, but feel free to substitute with milk chocolate or use dairy-free chocolate and cake to make them suitable for vegan diets.

Prep 20 mins Standing Time 1 hour  Makes 24  Difficulty Easy

 

Ingredients
  • 1 cup dried fruit, chopped
  • 2 tbsp. orange zest, finely grated
  • 1/4 cup fortified wine
  • 125g dark chocolate, coarsely chopped
  • 250g (2 cups) cake crumbs
  • 1/2 cup desiccated coconut
Method
  • Put dried fruit in a bowl with some boiled water for 10-15 minutes then strain.
  • Mix fruit, orange zest and fortified wine of your choice.
  • Melt chocolate pieces using a double boiler or microwave in a glass bowl.
  • Add melted chocolate and cake crumbs to the fruit mixture and mix well.
  • Place coconut into a shallow bowl ready for coating truffles.
  • Roll mixture into small even balls with your hands, then roll each ball in coconut.
  • Keep in fridge or freezer until ready to use.
  • Devour!

Recipe: Traditional German Yeast Cake with Seasonal Fruit

 

 

 

 

 

 

 

 

Traditional German Streuselkuchen is a family favourite! This cake has a sweet yeast dough base and is topped with fresh or preserved fruit and a crunchy sweet crumble. It brings back so many good memories of Barossa afternoon teas and family gatherings. In summer we use mulberries, plums or apricots while in autumn we use pears, apples or grapes.

 

Prep 2 hours  Bake 20 mins  Makes one large cake 45 x 30cm

Yeast:

  • 2 teaspoons yeast
  • 1 teaspoon sugar
  • 1 cup milk warmed
  • 1 teaspoon plain flour

Cake:

  • 700g (1 lb) plain flour
  • Pinch salt
  • 70g (2 oz) butter
  • 85g (3 oz) sugar
  • 1 egg, slightly beaten
  • 1 cup sultanas or currants
  • 1 teaspoon vanilla essence
  • Milk for glazing
  • 3 cups of thinly sliced fresh fruit or whole berries (optional)

Streusel Topping:

  • 2 cups plain flour
  • 1 cup sugar
  • 1 cup butter
  • Sprinkle ground cinnamon

Directions

  1. Place yeast in a small bowl, add sugar and warm milk, plain flour, mix cover and stand in a warm place until the mixture turns frothy (takes around 15 minutes).
  2. Start making cake dough by sifting flour into a bowl, add pinch of salt. Rub butter and sugar into flour (flavourings may be added here).
  3. Add beaten egg to yeast mixture. Mix in the flour a cup at a time. Once the dough is too thick to mix, use hands to mix it and knead gently for a minute to a soft dough.
  4. Spread dough approx. 2cm thick onto a large oven tray. Brush cake top with milk to help streusel stick.
  5. Place seasonal sliced fruit or whole berries on top.
  6. To make streusel, rub sugar and softened butter into flour and cinnamon. Press with your fingers to make crumb consistency.
  7. Sprinkle streusel over the whole cake. Cover and keep in a warm place. Let the cake rise for an hour or until double in thickness.
  8. Bake at 200C for 15-20 minutes or until edges of cake are golden brown.

Barossa Wine Show Winners

 

 

 

 

 

 

 

Barossa Wine Show 2017 judging was held in September. Liebichwein are very proud to report that their fortified wines received the following awards:

  • Gold medal and overall Trophy for Best Museum White Fortified – Liebich?Rare Semillon
  • Silver medal? – Liebichwein?Classic Muscat

See all results from the competition here.

Matching Food and Fortified Wine

Fortified Wine and Dessert Pairings

Fortified Wine and Dessert Pairings

 

 

 

 

 

 

 

 

 

 

 

Ideas for serving Liebich fortified wines

Bulk Ruby Grenache?– Savoury ideas include glazing for caramelised onions, sauce for red game meats. For a sweet cocktail, pour over crushed ice and top up with Chocolade (chocolate flavoured soft drink sold at Liebichwein Cellar Door)

Bulk Semillon / Muscat – Add a dash to custard, dilute 50% with water and add to stewed fruit, ?50% diluted with water, ideal marinade for dried fruits used in Christmas cakes and desserts

Classic Muscat – Serve with fruit mince pies or desserts that feature citrus or stone fruits

Classic Frontignac – Serve with ripe berries or tropical desserts, fruity cheesecakes or pavlovas

Classic?Semillon – Perfect match with sticky date pudding, traditional Christmas pudding and toffee desserts such as cr?me brulee

Grand Tawny – Perfect with?traditional Christmas pudding, chocolate truffles and desserts that feature any type of chocolate or roasted nuts

Recipe: Ice Cream with Raisin Apera Sauce

ice-cream-sundae-fig

This grown-up ice cream sundae combines sweet fortified wine and honey into a delicious syrup that plumps up dried fruit, turning a summery dessert into an extravagance. Use your choice of dried fruit and nuts or whatever you have at hand.

Prep 5 mins ? Cook 20 mins ? Makes 6 ? Difficulty?Easy

Ingredients

  • ? cup Raisin Apera
  • ? cup honey
  • ? cup raisins
  • ? cup dried figs, sliced
  • 2 tbsp dried currants
  • ? cup toasted pistachios, finely chopped
  • 6 cups vanilla ice cream

Directions

Heat Raisin Apera and honey in a small saucepan over low heat for a few minutes.
Stir in dried fruit, cover, and remove from heat. Allow to stand for 20 minutes. Stir in toasted almonds just prior to serving.
Divide ice cream into serving bowls and pour sauce over the top.

ADDRESS

151 Steingarten Road,
Rowland Flat,
South Australia 5352

POSTAL ADDRESS

P.O. BOX 916
Rowland Flat SA 5352

VISIT US

Our Cellar Door is open Friday through to Monday 11:00am to 5:00pm.
Other times are welcome by prior appointment.

CLOSED – Christmas Day , Boxing Day, New Year’s Day.

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CONTACT US

T: 08 8524 4543
E: info@liebichwein.com.au

Barossa - Australia

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