Wine Poached Pears with Cabernet Franc
The perfect dessert paired with our Estate Cabernet Franc
Peel 3 small pears, leaving steams intact. In a large saucepan, bring 2 cups of Cabernet Franc to a simmer. Add a cinnamon stick, a bay leaf, and sugar, to taste. Add pears and cook gently for about 20 minutes or until tender. Remove pears and set aside. Reduce the remaining liquid by half. Pour the syrup over the pears and serve with your favorite ice cream or griddle cakes.
Roasted Apples with Amber
6 baking apples, such as Pink Lady or Honeycrisp
2 tablespoons maple syrup, preferably Grade B
2 tablespoons Amber
4 tablespoons unsalted butter, melted (or browned for deeper flavor)
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp nutmeg, preferably fresh grated
¼ tsp sea salt
Roasted pecans, chopped as garnish
Preheat oven to 425°F. Peel, core, and cut apples in half. Toss the apples in a large bowl with the maple syrup, Amber, butter, vanilla, spices, and salt. Arrange the apples on a roasting pan and bake them for about 40 minutes, basting with any juices every 10 minutes, until the apples are tender and golden brown in color. Serve warm with a small glass of Amber. Excellent topped with roasted chopped pecans or your favorite streusel topping.
Simple Cheese Platter with Meads
Perfect for entertaining guests
In general, our meads are excellent accompaniments to salty and sharp flavored cheeses.
With notes of warm spice and vanilla, our Amber pairs wonderfully with the saltiness of a blue cheese, such as Roquefort, or a rich soft-ripened cheese, such as Saint Albray. Enjoy with a side of toasted walnuts.
With a slight fruitiness, our Dolce Vita complements soft-ripened creamy cheeses with high butterfat content, such as Brie or Camembert. Enjoy with a side of fresh berries.
Light and crisp, our Honeymoon is a good match for the tangy flavor of fresh goat cheese. Enjoy with a side of marcona almonds and honey.