Latest News

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

News

Grilled Pineapple with a brown sugar and 2012 Leopard’s Leap Sauvignon Blanc



Grilled
Pineapple with a brown sugar
and 2012 Leopard’s Leap Sauvignon
Blanc

Serves 6

500 ml (2
cups) Leopard’s Leap Sauvignon Blanc

45 ml (3
tbsp) brown sugar

250 g
butter, cubed

80 ml (1/3
cup) brown sugar

Zest of 3
limes

1 big
pineapple, cut into 12 wedges

Fresh mint
leaves for serving

 

Prepare a fire providing
enough medium to hot coals.

  1. Place wine and 45 ml sugar in a
    saucepan and reduce to syrupy consistency. Cool slightly. Place the butter,
    sugar, lime zest and syrup in a food processor and process until everything
    comes together.
  2. Cut slices into the pineapple wedges
    and stuff with the butter. Place over coals and braai for 15 – 20 minutes and
    coat regularly with extra butter. Serve with extra limes and fresh mint.

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]