Food
Seasonal fruit with vincotto and crème fraîche
Preparation time
5 minutes
Cooking time
8–10 minutes
Serves
6
Enjoy Lyndey Milan's gorgeous seasonal fruit with crème fraîche. The use of nectarines, peaches, juicy figs and fragrant pears drizzled in a beautiful housemade vincotto really makes this dish shine. We recommend a Sparkling wine to compliment the flavours of this dish.
INGREDIENTS
3 tbsp butter
6 peaches or 9 nectarines (or 9 figs or 6 pears in season), halved and stoned
90ml vincotto (see Lyndey's note)
1½ tsp lemon juice, or to taste
200g crème fraiche, to serve
METHOD
1. Melt butter over medium high heat in a medium fry pan. When foaming, add fruit and cook for a couple of minutes each side until just tender.
2. Pour over the vincotto. Allow to bubble up for a couple of minutes. Taste and adjust sweetness with lemon juice.
To Share: Serve fruit hot, warm or cold with the vincotto drizzled over and crème fraîche in a bowl on the side.
Lyndey’s Note: vincotto is a centuries old condiment from Puglia in South-East Italy. It means “cooked wine” and is made from the reduction of grape must (unfermented grape skins) and has a delightful agro dolce or sweet and sour flavour. Sometimes it is infused with fruits like fig, apple, quince or lemon and even chilli.
Wine Match
To complement the vibrant flavours of the ripe, in-season fruit in this dish, you need a wine that’s bright, fresh and lively with a dry finish, and Sparkling is ideal.