PROVENCE WINE AND FOOD PAIRING

Food and wine pairing:

The rose wine Domaine Pontfract is an ideal complement to
candied figs with red berries sorbet (frozen fruit juice).

Candied figs cooking time: about 1 hour. Preparation of dessert: roughly 5 minutes.

For 10 persons: 1000g of figs; 1000 g of sugar; 125 ml water; and red berries sorbet.

Wash the figs and drill through using a large needle. To make the syrup, put the sugar in a casserole pan and cook, stirring until the sugar is completely dissolved in water.

When the syrup is ready, add the figs and cook thoroughly for about 15 minutes.

Let the syrup cool, then repeat the procedure two additional times.

Serve candied figs on dessert plates with red berries sorbet.

Food and wine pairing:

The sparkling rose wine Mimi goes well with the strawberry dessert.

Preparation - 30 min. Bake in the oven – 15 minutes.

A serving for two: 12 strawberries, ½ lemon, 1 tbsp slivered almonds, 1 tbsp caster sugar, 1 tbsp icing sugar, strawberry coulis, whipped cream

For meringue: 2 whites of eggs, 1 tbsp ground almonds, 1 tbsp shelled almonds, 2 tbsp icing sugar, 1 tbsp sugar

Wash and cut the strawberries in half. Put them in a bowl, sprinkle with lemon juice and add 1 tbsp of sugar. Place the dessert in the refrigerator until serving time.

Preheat the oven to 160C. To prepare the meringue batter, chop the shelled almonds, mix with the almond powder and icing sugar. Whisk the whites of eggs and add the icing sugar. Beat again. Stir in the almond mixture. Bake the meringues on the sheet lined with baking paper for 12-15 minutes.

Pour the strawberry coulis at the bottom of the plates into 2 individual cups, place the meringues, decorate with whipping cream, with cut strawberries and whole strawberries.

Food and wine pairing:

MIMI sparkling rosé wine goes well with the dessert of white peaches with red fruit sorbet.

Preparation – 10 minutes. Cooking – 20 minutes.

For 2 people: 500 g ripe white peaches (3 peaches), ½ lemon, 70 g of sugar, 0.5 liter of water, 1/4 vanilla pod, 1 sprig of mint, red fruit sorbet

Peel the peaches, lightly lemon the fruits to prevent them from blackening.

In a saucepan, prepare the syrup. Pour in the water, add the sugar, vanilla and mint. Bring to the boil and immerse the peaches for about 15 minutes.

Then let them cool in the syrup. When the peaches are cold, cut into strips. Blend the remaining peach in a blender, adding the syrup. Divide the peach soup between 2 bowls. Add the peach slices and the red fruit sorbet.

Food and wine pairing:

The rose wine Domaine de Pontfract nicely compliments stuffed zucchini flowers.
Preparation - 15 minutes. Cooking - 20 minutes.

A serving for two: 6 zucchini flowers, 250 g Hake fillet, dry bread, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 tablespoon chopped chervil, 2 tablespoons lemon juice

Preparation of  the sauce: 2 tablespoons light cream, 1 dl of skim milk, 2 tablespoons of chopped parsley, ½ tablespoon of paprika.

Wash the zucchini flowers and drain them.

Cut the Hake into 8 pieces. Pass the fish through the mincer. Soak the dry bread (preferably white bread). In a bowl, mix the chopped fish, bread, egg, parsley, chives, chervil and lemon juice. Fill zucchini flowers with fish stuffing. Steam them for 15 minutes.

For the sauce, put the cream, milk, paprika and parsley in a small saucepan. Salt, pepper to taste and cook for 5 minutes. Then pass the preparation through a mixer and serve with stuffed zucchini flowers.

Food and wine pairing:

The rose wine Chateau Arnaude nicely compliments grilled eggplant and mashed chickpeas.

A serving for two: 2 slices of eggplant, crisps, 6 cooked prawns Preparation of the chickpea cream: 200 g dry chickpeas, 600 g eggplant, 3 cloves of garlic, 3 tbsp of olive oil, 100 g of butter, 150 ml of water or chicken stock to cover the vegetables in the pan; 100 ml full-fat whipping cream 30% mat.gr, salt, ground pepper.

The day before the day of cooking: wash the dry chickpeas and soak them in a salad bowl.

The day of cooking: wash the eggplant and cut into small squares. Cook them in a sauce pan in olive oil over medium heat for about 30 minutes. Turn off the heat, add the chopped garlic, and keep preparation under a sauce pan cover.

Prepare the chickpeas in a large casserole dish by covering them with 150 ml of water or chicken stock for about 30 minutes.

Add eggplant and butter at the end and turn off the heat. Blend the cooked vegetables by adding the whipping cream to the mixer to obtain a fine purée.

Prepare two slices of grilled eggplant. Place them in the middle of the plates, add the chickpea purée, the crisps and the cooked prawns.