Recipe by Ian Snell
Light and full of wonderful complex flavours, this dish was a hit on a regional TV cooking show I used to appear on here in OZ some years ago. You can use any ripe local fruits that are available to make this dish more relavent to your particular area. The addition of cinnamon sticks to the heated wine adds a magic touch on those cooler evenings.
- ripe fruit (plums quartered; peaches sliced; figs quartered; nectarines sliced; pears sliced, you can also add p)
- 3⁄4 cup of chosen white wine (choose Chablis or Chardonnay, unless you love really sweet desserts then you can choose Moselle, Rie)
- 2 tablespoons brown sugar
- 2 tablespoons butter
Directions See How It's Made
- Add fruit to a casserole dish.
- Sprinkle brown sugar all over.
- Add dollops of butter, and splash well with white wine of your choice.
- Place in pre-heated oven and bake for 8-10 minutes.
- Heavier containers and larger quantities will take longer.
- Meanwhile, combine butter and brown sugar and then crumble over fruit.
- Bake for another 6-8 minutes until caramelising begins.
- Serve as soon as top caramelises.
- Serve with double whipped cream or custard- you can of course also sprinkle a few almond slivers or pine nuts over each serving as you choose.
- HINT: Add a few cinnamon sticks for a great change in flavour – remove before serving.
- You can add the cinnamon sticks to the wine and heat gently for 15-20 minutes to infuse the wine with the cinnamon flavour before pouring over the fruit.