Ingredients

2 lbs mixed ripe local tree fruits such nectarines, peaches, apricots and/or plums rinsed, pitted and sliced into thick wedges.

½ cup Quady Essencia (an Orange Muscat dessert wine made in Madera)

1 cup sour cream

2 T light brown sugar

Mint leaves to garnish

Directions

Place the sliced fruits in a mixing bowl and add the Essencia.  Gently stir to coat.
Let the fruit stand at room temperature for 30 minutes before serving 

Meanwhile, combine the sour cream & brown sugar and set aside.

Serve the fruit in small bowls or sorbet glasses, topped with a dollop of the sour cream sauce.  At room temperature the flavors of perfectly ripe fruits is something not to miss and this recipe couldn't be easier.

Recipe Courtesy: Chef Roy Harland, Bentley's Gourmet Market & Bistro

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