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 1 cup dried figs
1/4 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
Method
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.
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
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).
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).
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.
Spread dough approx. 2cm thick onto a large oven tray. Brush cake top with milk to help streusel stick.
Place seasonal sliced fruit or whole berries on top.
To make streusel, rub sugar and softened butter into flour and cinnamon. Press with your fingers to make crumb consistency.
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.
Bake at 200C for 15-20 minutes or until edges of cake are golden brown.
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
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
Ingredients:
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
? orange
? vanilla bean or ? teaspoon essence
Method:
Step 1
Place fruit in a shallow baking dish. Add red wine and port then sprinkle over sugar and spice.
Step 2
Cut citrus fruit into quarters, slit open vanilla pod and scrape out the seeds. Place citrus and vanilla?seeds around the pears.
Step 3
Bake in the oven for 30 minutes at 200?C.
Step 4
Serve the pears with some of the syrup and a creamy topping (yoghurt or mascarpone)….and an extra?glass of Tawny.
