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Recipe Courtesy of RAMONA CRINELLA
Submitted by admin on Fri, 06/12/2009 - 10:40
Crinella Winery Russian River Valley Sauvignon Blanc and Pinot Noir are two of my favorite Summer Wine Picks!
Visit www.crinellawinery.com
Wine Custard with Roasted Fruit
4 egg yolks
4 scant tablespoons powdered sugar
4 scant tablespoons water
8 tablespoons excellent Sauvignon Blanc such as Crinella cream
Put ingredients into the top of a double boiler and mix well with a hand held electric mixer. Put top of double boiler over simmering water. Stir until mixture rises and boils. Remove from heat. Let cool Stir in a bit of cream before serving over roasted fruit.
Roasted Fruit:
Almost any fruit is very good roasted and very easy to do. You can use pineapple, peaches, apricots, apples or even a mixture of fruit.
your choice of fruit
brown sugar lemon juice
Cointreau
butter
herbs such as thyme or mint to taste
Peel fruit. Place in buttered roasting pan. Dot with brown sugar, butter, lemon juice and chopped herbs. Sprinkle with Cointreau. Roast at 325 degrees until fruit is caramelized. Let cool and serve with wine custard sauce.
At Crinella Estate Vineyard we have heirloom pear trees which were planted in 1868 which Skip has carefully restored. I am always looking for simple recipes that showcase the remarkable flavor of these pears. Enjoy!