15 July 2011

CCC- Cuvee Celeste Cake -Dessert from the Pyrenees

Celebrate the Pyrenees by making this luscious cake. Divine when eaten with roast pears and a glass (or two) of Cuvee Celeste.
The recipe is from Neil Perry in Gourmet Traveller last summer.
Instead of using Sauterne as Neil did we suggest using wine from Pacheranc de Vic Bilh- a tiny wine growing region in the Pyrenees.
Cuvee Celeste is the Pacheranc de Vic Bilh wine from Domaine Crampilh. The gorgeous rich, honey flavoured, complex dessert style wine is made from late harvested Petit Manseng and Gros Manseng grapes.
Cuvee Celeste is available from Discovervin Wines and is part of our Taste the Tour Pack.

Neil Perry: Olive oil and Pacheranc de Vic Bilh (sauternes) cake with roast pears

Serves 8
Roast pears
4 beurre bosc pears, halved or quartered lengthways, core removed, stem intact
80 ml (1/3 cup) Pacheranc de Vic Bilh dessert wine
2 tbsp olive oil
2 tbsp caster sugar
115 gm (½ cup) caster sugar
2 eggs
185 ml (¾ cup) olive oil
125 ml (½ cup) Pacheranc de Vic Bilh dessert wine
80 ml (1/3 cup) milk
2 lemons, finely grated zest only
185 gm (1½ cups) plain flour
2½ tsp baking powder
Sauternes syrup
115 gm (½ cup) caster sugar
125 ml (½ cup) Pacheranc de Vic Bilh dessert wine
To serve: thick (double/heavy) cream

1 Preheat the oven to 180C. Place the pears in a roasting tin, drizzle with the Pacheranc de Vic Bilh and oil and sprinkle with the sugar. Roast for 45 minutes, turning occasionally, until tender and starting to caramelise. Allow to cool to room temperature.
2 Meanwhile, to make the cake, lightly grease an 11 x 22cm loaf tin, and line the base and sides with baking paper. Beat the sugar and eggs together in a large bowl with an electric mixer until pale and creamy. Add the oil, Pacheranc de Vic Bilh, milk and lemon zest and beat until well combined. Add the combined, sifted flour and baking powder and slowly beat until just combined. Pour the mixture into the prepared tin. Bake alongside the pears for 40 minutes, or until cooked when tested with a skewer. Allow to stand for 5 minutes before turning out onto a wire rack to cool completely.
3 Meanwhile, to make the Pacheranc de Vic Bilh syrup, place the sugar and 2 tbsp water in a small pan and stir constantly, over very low heat, without letting it boil, until the sugar has completely dissolved. Increase the heat and allow the syrup to simmer, brushing the side of the pan with a wet pastry brush if necessary, until the syrup turns a golden colour. It is important to keep an eye on the syrup at all times, as once it starts to colour, it will continue to darken very quickly. Turn off the heat, add the Pacheranc de Vic Bilh and stir to combine. Some of the syrup may solidify at this point. If this is the case, return it to a very low heat until it dissolves again. Set aside to cool.
4 Serve the cake with the pears, drizzle with the syrup and add a dollop of cream.

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