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Home > Selector Magazine > Food > Seasonal fruit with vincotto and crème fraîche
Food

Seasonal fruit with vincotto and crème fraîche

Preparation time
5 minutes
Cooking time
8–10 minutes
Serves
6

INGREDIENTS

3 tbsp butter

6 peaches or 9 nectarines (or 9 figs or
6 pears in season), halved and stoned

90ml vincotto (see 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.

Food
Preparation time
5 minutes
Cooking time
8–10 minutes
Serves
6

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