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News

A fresh take on festive sweets – Fruit cake lollies and Culinaria Muscat de Frontignan



The Leopard’s Leap’s Culinaria Collection celebrates the harmony of food and wine and never is it more fitting than for the festive season when many an hour goes into planning the ultimate festive meal.

The new vintage (2014) of Leopard’s Leap’s Culinaria Muscat de Frontignan is not only a delightful glassful on its own, but a very versatile companion to food – especially to some of the favourite festive ingredients such as caramelised fruit, sweet spice, pastry, berries, dried fruit, nuts, Gorgonzola cheese and chicken or duck liver, whether they come in the form of a terrine, pâté or parfait.

The Christmassy flavours of fruit cake – that intricate mix of fruit and spice – is perfect with the Culinaria Muscat de Frontignan. Try our recipe for Christmas cake lollies below and serve the wine well-chilled in beautiful small glasses for a special festive dessert.

Muscat de Frontignan is a sweet wine made from Muscat grapes – traditionally from the town Frontignan in the Languedoc-Roussillon wine region in Southern France. The initial syrupy and very sweet style popular with philosopher Voltaire and American president, Thomas Jefferson, later developed with new trends to be fresher and lighter.

The 2014 Culinaria Muscat de Frontignan was made by allowing the grapes 12-hour skin contact to ensure a beautiful pale salmon colour. The nose offers delicate whiffs of rose water and Turkish delight with a hint of lemon and litchi. The wine is sweet without being syrupy and offers an attractive freshness.

Analysis:

Alc: 11.5%

TA 7.95 g/l

pH 3.34

RS 89.1 g/l

The 2014 Culinaria Muscat de Frontignan sells from the tasting room or online at R72 (incl VAT).

 

Fruit-cake lollies dipped in white chocolate

Ingredients

This recipe makes one 28 cm round fruit cake. Use a part of the cake to make the fun festive lollies or if you are catering for a proper party, use the whole cake – it makes 70 lollies! Once covered in chocolate, the cake keeps in the refrigerator for 2 to 3 weeks. Without the chocolate it continues to ripen as a proper fruit cake does. Please keep in an airtight container to prevent it from drying out.

Fruit mixture

125 g dates, finely chopped

50 g dried apricots, cut in quarters

50 g raisins

50 g sultanas

25 g currants

50 g candied citrus, finely chopped

85 g ginger in syrup, drained and finely chopped

250 g green fig in syrup, drained and chopped

250 g glacé cherries

60 ml Leopard’s Leap Culinaria Muscat de Frontignan

Cake batter

125 g butter, soft

190 ml castor sugar

2 large eggs, room temperature

2.5 ml vanilla essence

250 ml cake-flour

1.25 ml salt

250 g pecan nuts, roughly chopped

60 – 125 ml Leopard’s Leap Culinaria Muscat de Frontignan

300 g white chocolate

70 lollipop sticks

Method

Mix the fruit in a mixing bowl and pour the Leopard’s Leap Culinaria Muscat de Frontignan over the fruit. Cover with plastic wrap and allow to steep overnight.

Pre-heat oven to 180 °C. Line a deep cake-tin (28 cm in diameter) with four layers of baking paper.

In a mixing bowl of an electric mixer, cream the butter and gradually add the sugar, then beat until light and fluffy. Beat in the eggs one at a time, then add the vanilla essence. Add a teaspoon of cake-flour to the mixture if it looks curdled.

Sift together the flour and salt and mix into the butter mixture until smooth. Fold in the prepared fruit mixture and scrape the batter in the prepared cake-tin. Place a double layer of baking paper on top of the cake. Bake for 45 minutes to an hour.

When cooked, remove from the oven and allow to cool for 5 minutes in the baking tin. Sprinkle half of the Leopard’s Leap Culinaria Muscat de Frontignan over the cake.  Turn the cake onto a wire rack and sprinkle the bottom with the remaining half of the Leopard’s Leap Culinaria Muscat de Frontignan. Allow the cake to cool completely.

When cooled, break off pieces of cake (roughly 20 g each), lightly press together and roll into a ball.

Melt white chocolate over a double boiler, then dip the lollipop sticks in the melted chocolate. Insert the sticks into the cake balls. Place the cake balls in the fridge to firm up – this makes it easier to dip.

Dip the cake lollies in the melted chocolate, swirling to get rid of drips, and place them sticks-up on a waxed paper or parchment-lined sheet. Place in the fridge and allow the chocolate to set.

 

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