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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 a chic way to elevate your cheese board!

Ingredients

3-5 clusters dried muscatels
Good-quality port
Caster sugar
Australian cheese, for serving.
Handy Tips
This recipe calls for clusters of muscatels that are dried muscatels still attached to the stem. You could also make this recipe with dried figs. The Port Soaked Muscatels will keep well refrigerated in a jar for at least 2 weeks.

Method

  1. Place muscatels in a bowl and pour over enough port to cover. Allow to soak 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 and then serve with your favourite cheeseboard.

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