With winter approaching, our thoughts turn to citrus fruit, hearty food, the comfort of the fire – and perhaps a fine glass of dessert wine to enjoy with it. The KWV Classic Collection’s dessert wines, including Cape Full Cream sherry-style wine and Cape Tawny port-style wine, are perfect for adding a bit of spice to your winter tipple repertoire. Both wines can be poured as an apéritif before a meal, or enjoyed afterwards – perhaps with an excellent cheese or a delectable dessert. With flavours of dried fruit, orange zest and notes of caramel and honey on the nose, these warming wines are bound to chaseaway the winter blues.
Enjoy with lightly-spiced millionaire’s shortbread.
Preheat the oven to 180°C. Line a 20 x 30 cm baking tray with baking paper.
Place 120 g our, 40 g desiccated coconut, 100 g brown sugar, 6 roughly chopped Woolworths soft-eating Turkish figs and the zest of 1 orange into a bowl. Add 125 g melted butter and mix. Spoon into the baking tray and press down to form the base layer. Bake for 15 minutes.
Melt 125 g cubed butter, 2 x 385 g cans condensed milk and 1⁄3 cup maple-flavoured golden syrup over a medium heat, whisking, until the mixture has thickened. Pour into the tray and spread over the base. Bake for a further 15 minutes. Cool for 10 minutes, then chill until cold.
To make the topping, place 200 g roughly chopped dark chocolate and 1 T canola oil into a microwavable bowl and heat for 30 seconds at a time, stirring in between, until the chocolate is melted and smooth. Pour over the caramel layer and spread evenly. Chill for 1 hour or overnight.
Cut into squares and serve, topped with caramel popcorn.
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