COCKTAILS de FRUITS de MER

Cerignola olives marinated in garlic rosemary olive oil

Olives

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Sauternes, Bordeaux 2018 Semillon & Sauvignon Blanc

Prepare the pears: Peel, core from the bottom, and leave the stems intact for a pretty presentation.

Step 1

Make the poaching liquid: In a large saucepan, combine Sauternes wine, water, granulated sugar, lemon zest, cinnamon stick, vanilla extract and star anise. Bring to a gentle simmer.

Step 2

Poach the pears: Gently add pears to the simmering liquid. Poach 25-30 minutes, turning once, until the pears are tender when pierced with a knife.

Step 3

Remove pears with a slotted spoon and keep warm. Increase heat to reduce the poaching liquid to a glossy syrup, about 10-15 minutes. Discard spices and lemon zest.

Step 4

Prepare almond crumble: In a bowl, whisk together flour, ground almonds, sugar and salt. Cut in cold butter until pea-sized crumbs form.

Step 5

Bake crumble: Spread crumble mixture on a lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, until golden and crisp. Let cool.

Step 6

Cream for serving: Whisk together Crème fraîche and powdered sugar with a splash of vanilla or extra sugar to taste until light and fluffy.

Step 7

Plate: Slice pears lengthwise and fan slightly on each plate. Drizzle with the reduced syrup. Scatter almond crumble over and around pears. Add a dollop of vanilla-cream and finish with mint leaves for garnish.

Step 8

Firm ripe pears

Château Suduiraut Lions Sauternes wine

Granulated sugar

Water

Lemon zest

Cinnamon stick

Vanilla extract

Star anise

Ground almonds

All-purpose flour

Unsalted butter

Salt

Crème fraîche

Fresh mint leaves

Powdered sugar

CHÂTEAU SUDUIRAUT 'Lions'

Mas de Daumas Gassac, Pays de l'Herault IGP, Languedoc

Domaine Comte Abbatucci 'Cuvée Collection-Général de la Révolution', Ajaccio 2006

Domaine Huet 'Le Haut Lieu' Demi-Sec, Vouvray

Domaine Huet 'Le Haut Lieu' Sec, Vouvray

Domaine Huet 'Clos du Bourg' Sec, Vouvray

Domaine Cailbourdin 'Les Cris', Pouilly-Fumé

Make CHÂTEAU SUDUIRAUT 'Lions' Recipe in just 1h . Sauternes, Bordeaux 2018 Semillon & Sauvignon Blanc

Château Suduiraut 'lions' Recipe

Descriptors

Tasting Notes

Food Pairings

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