A Noble Late Harvest is such an utterly delicious wine which sings of summer in the vineyards. A wine on its own as an aperitif or a digestif, it fits into the menu well, starting with soup or a lovely smooth paté. Also good in the late afternoon with a slice of plain cake.
Christine Capendale is a food person through and through. Cookbook author, food writer, recipe developer, and caterer, she creates fabulous food.
Christine Capendale’s Passion Fruit Crème Brûlee
What you’ll need
450 ml Cream
6 Egg yolks
80 ml Castor sugar
90 ml passion fruit pulp
Castor sugar for sprinkling
What you’ll do
Heat oven to 160ºC.
In a saucepan, bring the cream just to boiling point.
Beat egg yolks with castor sugar. Stir in the passion fruit pulp and then the hot cream. Mix well and skim off foam.
Pour custard into 5 greased ramekins (divide equally)
Set the ramekins in a large baking dish with enough hot water in it to reach halfway up the sides of the ramekins (a bain marie)
Bake for ±25 minutes.
Cool and cover with cling wrap. Chill in refrigerator overnight or for a few hours.
Sprinkle each custard with + 20ml castor sugar – to form a thin layer.
Use a blowtorch to melt and caramelise the sugar. Move the torch evenly across the tops of the custards to keep the sugar from burning.
The caramel will form a crisp layer on the custard.
Christine Capendale with her cookbook, Meals
Made from Durbanville Sauvignon Blanc, this wine is nectar. In the glass, it is a rich gold. The labeling and presentation is superb, classical Delaire Graff. The aromas of tropical fruits, desiccated pineapple, mango litchi compete with soft fried apricots and white flowers. The palate is rich, unctuous, soft and fresh at the end. Some barrel ageing adds a touch of gravitas and adds to the textures. Very impressive glass.
Read more about The Delaire Graff Wine Estate and its many offerings – CLICK HERE