At a recent media presentation for Clos du Bois Chardonnay, a nice, barbecue-ready white wine presented by Montreal Gazette’s fine dining critic Lesley Chesterman, a 4-course meal was served. The purpose? Show how versatile chardonnay can be from starters to dessert.
Yes, desserts. Admittedly, white wines can be tricky, even bracing come desserts, more successfully paired with fortified or sweet wines, Lesley showed how to avoid this pitfall, should you want to stay with one wine all through, by turning the wine itself into the dessert. In her own words, it’s a great summer recipe for those who don’t have an ice cream maker, and can also be served as a mid-meal palate cleanser.
Refreshing, quite boozy and ideally-suited to hot summer nights when the previous courses have tested our limits, this granité is the perfect adult dessert to tempt us back to the patio table. It was served with grapefruit confit, which could easily have been any citrus of choice. That part of the recipe is my own, a classic so not great feat on my part. Leftover confit can be used to top any dessert (it would be great on vanilla ice cream or an affogato, if you ask me), and should keep, chilled, a number of weeks.
For the other recipes created by Lesley Chesterman for the event, check her Red pepper & aged cheddar quiche appetizer, her Salade nicoise for a starter or main, and her Bar-b-cue pork tenderloin with peaches. Enjoy!