Port Soaked Muscatels Recipe | Legendairy

Port Soaked Muscatels


6
Easy
10 MINS
15 MINS

+ Soaking Time

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

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.

HANDY TIPS

This recipe calls for clusters of muscatels that are dried muscatels still attached to the stem.

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