In the 1990’s South Africans manufactured Port but were suddenly forbidden to call it Port and they scrambled a bit until they hit on a name that made everybody happy - Port became known as fortified wine in South Africa even though it was (and still is) manufactured in exactly the same way as it always was when it was called Port and still tastes as good.  Here’s a dessert that can be made with a glass of KWV Muscadel Jerepigo – typically South African with a rich and enormous sweetness that isn’t cloying at all but with a whiff of raisiny acidity – absolutely perfect for this!

Ingredients

• 1 packet Port-wine jelly – to make 500 ml of liquid
• 250 grams dates
• 250 ml port
• 3 egg whites
• 100 grams crushed pecan nuts

Method

• Make the jelly as per instructions but substitute half the boiling water with the port and refrigerate until just starting to set
• Boil the dates in a little water and process until smooth
• Mix the crushed nuts with the dates
• Stir the date and nut mixture into the jelly and stir well
• Whisk egg whites to firm peak stage and fold into the jelly, nut and date mixture and gently cover with cling wrap
• Refrigerate until firm – anything from half a day to a day.
• Serve as is or if you have actually lost weight over this season, add whipped cream.