Pages

Sunday, July 29, 2012

ChezCindy: Summer's Seasonal Fruits



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. 





This recipe can also be made without wine, substituting water or apple juice.  Plums can have a golden flesh or deep red in color.  I prefer the red flesh plums simply for their beautiful color.  If you are not sure what color the flesh is, ask the farmer or produce manager to cut one open.



No comments:

Post a Comment