Mar 2, 2020 | Barossa Food Flavours, Fortified Wine, Recipes, Red Wine
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 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.
Enjoy!
Feb 9, 2016 | Barossa Food Flavours, Barossa Valley, Fortified Wine, Recipes, Wines
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
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
- 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.
Serving suggestion
Serve ?hot with rice pudding, custard or cream and a glass of Liebichwein aged fortified such as Classic Semillon or Muscat
Mar 27, 2014 | Barossa Food Flavours, Fortified Wine, Recipes, Red Wine
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.
