Sherry Citrus marinade for fruit

Pair with Cream

Sweet foods need sweet wines.... combine a glass of cream with this delicious fruit and ice cream.

Ingredients

2 tbsp 
cream sherry
1 tbsp 
spiced dark rum
75g 
caster sugar
Juice and zest of medium orange
Zest from lime
1 tsp 
vanilla extract
large punnet of strawberries
Medium pineapple
25g 
unsalted butter

Directions

Combine all the marinade ingredients well.

Hull and halve the strawberries. Marinate in the fridge overnight, or for at least an hour.

Bring back up to room temperature. Stir to coat and serve with thick cream and the remaining juice/marinade mix.

Peel and trim the pineapple. Cut into approx 1 ½ cm thick slices

Marinate the pineapple in the fridge overnight, or for at least an hour.

Pre-heat an oven to gas mark 5/190

Lay the slices in a single layer in a flat casserole dish or non stick roasting pan.

Dot with butter and roast for approx 1 1/2 hours, until soft and golden. Turn and baste frequently.

Serve warm with vanilla ice cream.

Carol Harris , MizPepperpot Preston United Kingdom Visit Website
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serving and consuming

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Carol Harris , MizPepperpot Preston United Kingdom Visit Website
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