Here 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
450g/1 lb Fresh Figs, halved
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
- Pare the rind from the orange and squeeze out all the juice.
- Put the orange rind, juice, sugar, water, sherry and cinnamon stick into a saucepan and stir over a low heat until the sugar dissolves.
- Bring to the boil, stirring occasionally. Add the figs and simmer for 5 minutes. Discard the orange rind and cinnamon.
Serve ?hot with rice pudding, custard or cream and a glass of Liebichwein aged fortified such as Classic Semillon or Muscat
A quick an easy dessert to?showcase any seasonal fruit such as pears, apple or figs. Roasting the fruit in a sweet spiced syrup makes it melt in the mouth.
Degree of difficulty: easy
Preparation time: 10 minutes
Cooking time: 30 minutes
4-6 pears depending on size
2/3 cup?Barossa red wine
2/3 cup Ruby Grenache or Tawny Port
3 tablespoons castor sugar
1 pinch cinnamon
? lemon or lime
? vanilla bean or ? teaspoon essence
Place fruit in a shallow baking dish. Add red wine and port then sprinkle over sugar and spice.
Cut citrus fruit into quarters, slit open vanilla pod and scrape out the seeds. Place citrus and vanilla?seeds around the pears.
Bake in the oven for 30 minutes at 200?C.
Serve the pears with some of the syrup and a creamy topping (yoghurt or mascarpone)….and an extra?glass of Tawny.