The first time we tried Morad passion fruit wine, was a couple of years ago at our friend's Sophie 's house. She had a small get to together with some friends and she cooked her Moroccan specialties, something everyone looks forward to eating at her house: meat and vegetable cigars, home made matbouja, chicken and olives, sweet and savory couscous, carrots salad, lamb tagine, mini meatballs with cumin and peas... We are so lucky we get to enjoy her delicious recipes often!
And as if the food was not enough, she also had a great selection of kosher wines. Everyone was talking about the passion fruit wine, so of course we had to try. It was just awesome. A really fruity but not too sweet wine with a great tropical taste.
When we were asked to develop some recipes for Morad wines, we immediately chose the passion fruit (honestly, because we couldn't wait to taste it again!).
We immediately thought of a sangria. Because,really, is there a better drink than a fruity sangria?? Perfect for summer! We gave it a little twist by adding stone fruit, that pairs beautifully with the floral passion fruit taste.
Since we wanted the kids to be able to enjoy the wine as well, we made a mango passion fruit wine coulis (where the wine is reduced so the alcohol has evaporated) and used it as a filling for dark chocolate bonbons. Our kids devoured them as we were making them!
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Passion Fruit Wine & Mango Filled Bonbons
Ingredients
Instructions
- 1 cup diced, fresh mango (about 1 large)
- ¼ cup sugar
- 2 tablespoon water
- 1 cup Morad Passion Fruit Wine
- 1 cup good quality dark chocolate chips
- 1 ½ tablespoon coconut oil
Notes
- In a medium size saucepan, combine mango, sugar and water. Cook over medium heat for about 8 minutes, gently mashing the mango pieces with a wooden spoon as they soften. Add wine and continue cooking for 10 more minutes. Set aside to cool completely.
- Melt chocolate chips using a double boiler or in the microwave (at 20 second increments, stirring often). Once the chocolate is melted, add coconut oil and mix well. Let it cool slightly.
- Using the brush, "paint" the candy molds with chocolate (make sure the layer is thick enough that you can't see the plastic). Place the molds in the freezer for about half an hour.
- Fill the molds ⅔ of the way with the mango wine filling. Top with more melted chocolate to "seal" the filling. Return the filled molds to the freezer for at least 2 hours.
- Carefully unmold the bonbons by turning the molds upside down and gently pressing on the bottom. Keep refrigerated.
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