I few years back, I was designing an easy entertaining Italian cooking class. The main entree was chicken picatta, which pairs really well with an Italian Pinot Grigio wine. I had some left over wine, and decided to make a plum dessert sauce incorporating the wine. It seemed to me that plums would make a fine dessert for this summer Italian meal. What I created was a simple sauce of warm plums with Pinot Grigio served over ice cream. The plums are not super sweet, the wine adds a tangy background, balanced with the creaminess of the ice cream. The end result is a sophisticated dessert for a summer evening of entertaining.
Warm Plums with Pinot Grigio served over Ice Cream
5-6 Plums, red flesh
2/3 cup sugar
1/2 cup Pinot Grigio wine
Cut the plums into quarters, removing the pits, leaving the skins on. Place 3 cups of the quartered plums into a large sauce pan. Add the sugar and the Pinot Grigio. Stir to combine. Place on the stove over a medium high flame. Stirring every 5-7 minutes to break up the plums, for about 25 minutes. The plums and their juices will thicken, reducing to create a glossy sauce.
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