The Chef: Local Tree Fruits with Sour Cream & Quady Essencia

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By KSEE News

Story Published: Jul 1, 2008 at 8:16 AM EDT

Story Updated: Jul 1, 2008 at 8:28 AM EDT

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

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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

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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