Fruit Flambe
Michael Moore - Hunter Valley
INGREDIENTS
375 ml dessert wine (we used Hope Estate Late harvest Verdelho)
150ml water
125g caster sugar
1 cinnamon quill
1 slice of lemon zest
1 vanilla pod (split and scraped)
2 fresh pears peeled, cored quartered
2 royal gala apples peeled and cut into quarters
100g dried muscatel grapes
100g fresh hunter valley grapes
60g unsalted butter
100mls brandy
½ cup double cream
Crepes
2 eggs
150ml milk
90g plain flour
2 tablespoons butter, melted
METHOD
Place wine, water, sugar, cinnamon, lemon zest and vanilla in a large saucepan. Stir over a low heat until sugar dissolves. Bring to the boil.
Add the pears, apples and dried grapes, simmer, uncovered for 2 minutes or until just tender. Drain and reserve poaching liquid.
Melt butter in a large hot frying pan, Stir in grapes, poached fruit and then flambe with brandy; add a little of the poaching liquid. Simmer until sauce thickens slightly. Stir in cream.
Fold and fill the crepes with the fruit mixture, drizzle with some of the sauce and serve with a dollop of double cream.
To make crepes, whisk together eggs and milk until well combined. Gradually add flour until a smooth thin batter forms (batter should be the consistency of cream). Heat a medium pan over a medium low heat. Add a little butter and two tablespoons of the crepe batter, swirl around pan to coat and cook on one side until just set. Turn out onto a baking paper. Repeat with remaining butter, batter and baking paper. (add a little more milk to crepe batter if required).
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