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Recipe: Caramelised Onion, Fig, Rosemary and Wine Sauce

Caramelised Onion, Fig, Rosemary and Wine Sauce

This quick and versatile sauce is more like a savoury compote. Excellent condiment for using figs, especially when you have had enough of sweet fig-based desserts. Serve as a sauce with roast lamb, baked fish, on pizza bases or like a relish. It’s just as good made with a full bodied red wine or Port style wine.

Prep 10 mins ∙ Cook 25 mins 

INGREDIENTS

2 tbsp olive oil

500g brown onions, sliced thinly

1 cup fresh figs or ½ cup dried figs

¼ cup wine (Liebichwein red wine or Tawny Port)

1 cup stock (chicken or vegetable)

1 tbsp Liebichwein Muscat Vinegar (balsamic vinegar can be substituted)

1 tbsp chopped rosemary or thyme (fresh or dried)

Salt & Pepper to taste

DIRECTIONS

Prepare sliced onions and cut figs into quarters if using fresh figs.

Heat olive oil in large frying pan. Add onions and sprinkle some salt. Cook over medium heat, stirring occasionally, until onions are golden, about 20 minutes.

Stir in figs, wine, stock, vinegar and herbs. Increase heat to high and simmer until sauce thickens, about 5 minutes.

Add salt and pepper taste.

Store in a sealed container in the fridge for 2-3 weeks. Alternatively, freeze in small portions until ready to use.

Enjoy!

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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.

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
  • ¼ cup fortified wine
  • 125g dark chocolate, coarsely chopped
  • 250g (2½ cups) cake crumbs
  • ¼ 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!
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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 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:
  • 2½ teaspoons yeast
  • 1 teaspoon sugar
  • 1¾ cup milk warmed
  • 1 teaspoon plain flour
Cake:
  • 700g (1½ lb) plain flour
  • Pinch salt
  • 70g (2½ 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 200ºC for 15-20 minutes or until edges of cake are golden brown.
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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

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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 ¾ cups pouring cream
½ 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 ¾ 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.