Mollies Muscat Poached Fruits
Recipe provided by Mollie and Brian Bubbers
"Because of the alcohol preservative, the recipe keeps well in the fridge in a sealed container and is a good emergency dessert when there are unexpected dinner guests – e.g. family turning up without warning"
500g dried fruit salad
½ cup sultanas
4 cinnamon sticks
4 star anise
1 tablespoon thinly sliced glacé ginger
½ teaspoon nutmeg
Light syrup of 1½ cups water + ½ cup raw sugar
1 cup orange juice
¾ cup Pfeiffer Rutherglen Muscat
Rinse fruit, place in saucepan with cinnamon sticks, ginger, nutmeg, sugar syrup and orange juice: plump up the fruits over gentle heat and then cool. When cool, add Pfeiffer Rutherglen Muscat and refrigerate in a sealed container and marinate for several days.
Serve in individual glass dessert dishes with whipped cream, and sprinkled with nutmeg. Alternatively, place the chilled poached fruits over a scoop of good quality vanilla ice-cream. Enjoy with a glass of chilled Pfeiffer Rutherglen Muscat. Note, this is a very rich recipe – serve sparingly. A little goes a long way!