Port is a sweet wine usually served as a dessert wine. Pouring it into your dessert and having both dessert and wine in one delicious spoonful is a stroke of genius
A cobbler is a deliciously fruity dessert similar to a crumble. The flavour possibilities are endless, and this blueberry and port clobber is a great place to start.
Blueberries might be a popular fruit in the health circles, but don’t be fooled by its vibrant colour. The blueberry has a very subtle flavour, and the port is the perfect flavoursome wine to bring out the best of the blueberry flavour.
For the fruit layer
- 5 cups fresh or frozen blueberries
- 1/3 of a cup of sugar
- 1 heaped tablespoon cornflour
- 1/2 tsp powdered cinnamon
- zest of one orange, finely grated
- 1/3 of a cup of water
- half a cup De Krans Cape Ruby
- For the cobbler biscuit layer
- 1¾ cups cake flour
- pinch of salt
- 1 Tbs baking powder
- half a cup castor sugar
- 100g cold butter, cut in small blocks
- 1 egg
- quarter cup cream
- 1/3 of a cup of milk
- 1 Tbs brown sugar
- Place the blueberries, cornflour, sugar, cinnamon and zest in an ovenproof dish and stir briefly to mix. Pour over the water and Cape Ruby and place in a preheated 180 degree Celsius oven for 10 minutes.
- While it bakes, quickly whip up the cobbler scone topping. Simply place the flour, salt, baking powder, castor sugar and butter in a food processor and pulse until the butter disappears into the flour. (If you don’t have a food processor, do what grandma did and use the tips of your fingers to rub the butter into the flour.)
- Whisk together the egg, milk and cream and then add it to the flour. Pulse briefly until it just combines into a dough. Spoon dollops of dough onto the fruit and sprinkle lightly with brown sugar. Place back in the oven and continue baking 20-25 minutes until the cobbler topping is golden brown and cooked through. (To test it, stab the dough with a thin sharp knife or skewer. If it comes out clean, it’s done.)
- Serve right sway while hot with vanilla ice cream, thick cream or mascarpone.
- Plums are an excellent alternative to the blueberries in this recipe. They go so well with the port, are readily available and also cheaper than blueberries. Simply remove the stone and quarter the plums.
- If preferred you could replace the cinnamon with a similar quantity All Spice.
- If you’d rather not use alcohol, simply replace it with similar quantity water and add an extra tablespoon of sugar to the fruit.
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Recipes courtesy of Melkos and Merlot, a bilingual food blog by Lizet Hartley