Last year I introduced my subscribers to the Harrison Family 2006 “Nobility” – a late harvest, botrytised blend of Sauvignon Blanc and Semillon (think Sauternes, only for $75 instead of $150 a bottle). Today I was contacted by the maker of that wine – Roger Harrison (AKA “Mr. Botrytis”) with the news that his wine was named best dessert wine in all of Napa, and then in all of California.
So I thought it worth revisiting here. Now, I love such wines with summer fruit crisps, crumbles, cobblers and squeaks. Expecially when still warm from the oven and served with a bit of really good vanilla bean ice cream. So I asked Roger if he had a favorite stone fruit dessert recipe. He said “It’s not stone fruit, but it IS delicious!” So here it is
Passion Fruit Poached Pears
Ingredients (Serves 10)
10 Small Bosc or Forelle pears (Peeled and cored )
1/2 Cup passion fruit juice ( or other juice/Puree)
1/2 Cup sugar
Zest from 1/2 Lemon
1/4 Cup water
Cut a thin slice off the bottom of the pears so they can sit upright in your pan.
In a large saucepan over high heat, combine the passion fruit juice, sugar, lemon zest and water bring to a boil. Add the pears and simmer gently until soft (8-10 minutes). Transfer the pears to a plate and cool.
Serve standing upright with a dollop of creme fraiche and some fresh mint for garnish. Also serve a glass of my 2006 Nobility. Awesome!