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Welcome to my Food & Wine journal…
I taste wines for pairing or just for pleasure nearly every day. Often, I try new combinations of food & wine or write recipes and menus either at work or at home. You can check my blog regularly for new recipes, cooking tips, ideas about food & wine pairing, or new markets and restaurants I've discovered. I'll write about anything I think might interest you related to food, wine & entertaining.
June 6, 2007
June 7, 2007 on 6:17 am | In General |Often the simplest desserts are the best. This time of year stone fruit and strawberries are plentiful, and this promises to be a great year for them!
The other night, I served Peaches & Strawberries in Rosé Syrup with vanilla scented whipped cream and biscotti (try the thin “Almondina” brand biscotti at Trader Joe’s). It took about 15 - 20 minutes to put together.
I used a Red Bicyclette French Rosé. The strawberry flavors in the wine work well with the fruit. The wine itself is a wonderful dry Rosé that is better suited for savory dishes, (desserts are best served with sweeter wines) but it brought out the fruit in the wine and worked fairly well.
This recipe can be made with most white wines, especially ones with a good “fruit forward” character to them and some residual sugar (pinot gris & reisling are a couple examples).
Serve it with ice cream, whipped cream, or over a shortbread & whipped cream to make a great spring or summer shortcake.
I’ve posted the recipe on the website. Let me know if you have any questions or anything to add.
Chef Bruce Riezenman, June 6, 2007
Eat well!
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