4 passion fruits, halved
150ml fresh orange juice
100g caster sugar
150ml dessert wine
6 South African plums, halved and stones removed
3 South African peaches or nectarines, halved, stones
removed, then thickly sliced Greek yoghurt, to serve
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Scoop the pulp from the passion fruits into a large saucepan and add the orange juice, sugar, wine and water. Place over a medium heat and stir until the sugar has dissolved. Bring to the boil, reduce the heat to low and simmer for 5 minutes.
- Add the plums and peaches or nectarines. Cover and cook over a low heat for 5 minutes, or until the fruit is just tender.
- Cool and serve with yoghurt.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa