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THE DAIRY KITCHEN

Port Soaked Muscatels

By THE DAIRY KITCHEN

Serves 6
Difficulty Easy
Preparation 10 MINS
Cooking 15 MINS
Sticky, sweet, rich and fruity these muscatels are suited to creaminess of a good quality white mould. The perfect way to finish a fabulous meal.

Ingredients

3-5 clusters dried muscatels
Good-quality port
Caster sugar
white mould cheese, for serving.
Almond bread, for serving
Handy Tips
This recipe calls for clusters of muscatels that are dried muscatels still attached to the stem.

Method

  1. Place muscatels in a bowl and pour over enough port to cover. Allow to macerate for 1-2 days.
  2. Drain off port into a measuring jug and reserve muscatels. For every 1/4 cup liquid, add 1/4 cup sugar and 2 tablespoons of water. Simmer over low heat in a saucepan for about 10 minutes or until slightly thickened.
  3. Add soaked muscatels back to pan and simmer for a further 5 minutes. Allow to cool. Serve with white mould cheese and almond bread.
  4. Note: The Port Soaked Muscatels will keep well refrigerated in a jar for at least 2 weeks.

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