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 (my fave), 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 a similar quantity water and add an extra tablespoon of sugar to the fruit.
About De Krans’ Premium Cape Ruby:
De Krans is synonymous with port and the region of Calitzdorp in the Klein Karoo is indeed known as South Africa’s port capital. Of course nothing produced there may be called port any longer. All sorts of trade rules mean that these days the word ‘port’ is strictly reserved for a specific style of wine coming from a specific region in Portugal. But De Krans’ port-style Cape Ruby is made the way port is made, and contains traditional Portuguese grape varieties: Touriga Nacional, Tinta Barocca, Tinta Amarella en Souzoa. It’s an exquisite deep ruby in colour with loads of red and blue berries on the nose along with hints of violet and cinnamon. Take a sip and you’ll find cherries, ripe plum, spice and chocolate. It’s brilliant served neat at room temperature any time. It’s also a super summer aperitif served over ice with a splash of soda.