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
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.