Issue link: https://maltatoday.uberflip.com/i/1118959
FOOD 16 | SUNDAY • 19 MAY 2019 maltatoday • 3 peaches • Brown sugar, to taste • 2tbs Maltese honey • 12 mint leaves • 6 scoops vanilla ice- cream • 1tbs butter • 200g biskutini tal-lewz 1. Halve the peaches and remove their core. 2. Place baking paper on an oven tray. 3. Sprinkle the peaches with brown sugar on both sides. 4. Bake with the peaches skin side up at 180 degrees for about 10 minutes. 5. Blitz the krustini with 2 table spoons of honey and 1 table spoon of butter. 6. Once you have a consistent but rough mixture stop the blender. 7. Remove the peaches from the oven and flip. 8. Place the crumble on the skinless top of the peach. 9. Put back in the oven until the peaches are soft and crumble has browned. 10. Once out of the oven (about 10 more minutes), roughly chop the mint leaves. 11. Sprinkle the mint leaves on the peaches. 12. Add a scoop of vanilla ice cream on each peach and serve warm. Baked peaches and ice-cream CHARLES GRECH Bin 2 Shiraz Mataro 2014 Penfolds, Australia Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar. Bouquet: Scents of black olive and dark black cherry laced with mixed spices/herbs, Dark chocolate notes and a skerrick of liquorice. Palate: Mataro's green tea-leaf characters immediately apparent, as is Mataro's inky/ rubbly palate imprint. Grainy/particulate/powdery tannins throughout. Ditto, barely perceptible oak (some vanillin, crushed biscotti f lavours). Evocative Shiraz fruits and savouriness dominate the mid-palate. Refreshingly medium-bodied, enticingly textured. Food Affinities: veal, roast chicken, planked salmon. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA Kurt Mifsud Gourmet Today and Mediterranean Culinary Academy Ingredients Method These baked peaches are not only easy to make, they're scrumptious and a healthier fix for your sweet tooth unless paired beautifully with a scoop of vanilla ice-cream This recipe first appeared on Gourmet Today, May 2019 Tune in to Gourmet Today TV on Thursdays at 6.30pm on TVM