Recipe: A sweet treat


1 litre vanilla ice cream
1/4 cup sultanas soaked in a little Dry Land Chenin Blanc Reserve Natural Sweet to plump them up.
1/4 cup blueberriesperdeberg-chenin-blanc-reserve-natural-sweet-2014
1/4 cup chopped preserved ginger
1/4 cup Turkish apricots, finely chopped
1/4 cup finely Glace cherries
2 Tbls finely chopped pistachios
3 tablespoons grated dark chocolate


Begin by lining a loaf tin with plastic wrap or tinfoil, make sure you let some hang over the sides to make it easy to remove later. Now In a large bowl combine The ice-cream and the remaining ingredients giving a good stir to incorporate all the fruits and nuts. Now spoon this into the prepared loaf tin over and freeze for at least 24 hours, it must be very firm. Remove from the freezer 10 minutes per serving, unmould onto a serving plate, top with blueberry cream cheese, garnish with blueberries and fresh cherries and bring it to the table  and serve.

Blueberry Cream Cheese


250g cream cheese  whipped
2 tbls runny honey
½  cup  cooked blueberries
½  cup  fresh blueberries
Stir together.


100g blueberries
200g cherries with stems
If you can’t get fresh cherries use maraschino cherries instead


Serves 6

Wine: Perdeberg Natural Sweet Chenin Blanc

© Jenny Morris 2016 All Rights reserved

By | 2017-01-02T13:45:33+00:00 January 2nd, 2017|Jenny Morris, Recipes|Comments Off on Recipe: A sweet treat