Saga Bordeaux White
Accompanied by Caramelized Pineapple & Passion Fruit Tart
Creation of Marie-Caroline Malbec
Ingredients
- 1 pineapple
- 2 large passion fruit
- 1 soup spoon of raw pistachios
- 4 soup spoons of cane sugar
- 4 knobs of butter
- 1 block of shortcrust pastry
For 4 persons Preparation time: 20 min | Cooking time: 30 min
Cut the passion fruit in half, scoop out the juice and seeds. Peel the pineapple and cut it into pieces. Roll out the pastry and cut out 4 circles the size of French egg dishes (the flame-proof kind with handles on the side, or use mini frying pans). Place a knob of butter in each of the 4 pans. Gently heat each pan, add one soup spoon of sugar, increase the heat, add 1/4 of the passion fruit juice and seeds as soon as the sugar caramelizes, then 1/4 pineapple chunks, they should be tightly packed in an uneven layer. Caramelize over high heat for five minutes. Cover with a pastry disc and push the edges under the fruit using a wooden spatula. Bake in preheated oven at 180°C (gas mark 6), cook for 15 to 20 minutes. Turn upside down to remove from pan and sprinkle with crushed pistachios.
Wine suggestion:
Saga Bordeaux Blanc.
Fresh, elegant, with good acidity and notes of exotic fruit.
The concentrated flavours of roasted mango or pineapple are an excellent aromatic partner for this wine.
