Page 212 - home and garden

WINE & FOOD | RECIPES

AUTUMNAL FRUIT SALAD To drink A very sweet, intense wine with lively holes with pastry offcuts and prick the base with

This beautiful salad actually tastes better if it is acidity to balance the fruit acidity. Late-harvest (or a fork. Line with greaseproof paper and baking
assembled well ahead. You can prepare the first botrytis) Rieslings from New Zealand and South beans. Chill for 30 minutes.
part up to 8 hours ahead and then the last part an Africa work well, as does this unusual purple 2 Roughly chop the pumpkin or squash flesh and
hour before your guests arrive. Muscat from California: Elysium Black Muscat put into a saucepan with 200ml water. Bring to the
For the syrup • 2 Cox’s orange 2013, £9.99 for 37.5cl, Majestic. boil, cover and then simmer for about 20 minutes
• 85g granulated pippins for pumpkin or 40 minutes for squash. The flesh
sugar • 100g red seedless PUMPKIN TART should be very soft and most of the water should
• 1 vanilla pod, grapes, halved WITH SHERRY SYLLABUB have evaporated. Liquidise into a purée.
split lengthways • 100g blueberries This is the perfect way to use up pumpkin flesh left 3 Heat the oven to 200°C/fan oven 180°C/mark 6.
• 1 lemon, finely • 250g strawberries, over from carving pumpkins, but you can also make Bake the pastry case in the oven for 15 minutes,
pared and juiced hulled and sliced it with butternut-squash flesh. It’s particularly then remove the paper and beans and return to
• 2tbsp apple brandy • 300g blackberries good served with the sherry and lemon syllabub, the oven for a further 5 minutes.
or Calvados • 300g raspberries which can also be made up to a day ahead. 4 Mix the sugar, lemon and orange zest, sherry and
For the salad To serve For the tart • 3tbsp dry sherry cinnamon into the warm purée. Beat the egg yolks
• 1 ripe pear • 170ml double cream • 300g all-butter • 1tsp cinnamon and cream together, add a small pinch of salt and
1 Put the sugar, 200ml water, vanilla pod and finely shop-bought • 5 medium stir into the pumpkin mixture. Pour into the pastry
pared lemon zest in a non-corrosive saucepan. shortcrust pastry, egg yolks case and bake for 30 minutes or until just set.
Dissolve the sugar over a low heat, then simmer or pastry made • 150ml double cream 5 For the syllabub, place the lemon zest in a large
the syrup for 10 minutes. Remove from the heat with 225g flour • Icing sugar, mixing bowl with the lemon juice, sherry, sugar
and add the lemon juice and apple brandy or • 400g peeled, for dusting and cream. Whisk until it forms soft, floppy peaks.
Calvados. Pour into a large mixing bowl. deseeded pumpkin For the syllabub Chill, covered, until needed.
2 Quarter, core and finely slice the pear and apples, or squash flesh • Finely grated zest 6 Serve the tart at room temperature, dusted with
adding them to the syrup as you prepare them. Mix • 85g caster sugar of 1 lemon, plus icing sugar and accompanied by the syllabub.
in the grapes and blueberries. Cover and chill until • Finely grated zest 2tbsp juice To drink A sweet, rich wine, but not one with tangy
an hour before your guests arrive. of 2 lemons • 100ml dry sherry acidity, so be wary of dessert Riesling, Loire wines
3 Then mix the strawberries, blackberries and • Finely grated zest • 2tbsp caster sugar or Jurançon and go for a Sauternes, Sémillon or
raspberries into the salad. Transfer to a pretty of 1 orange • 285ml double cream Muscat: Vistamar Late Harvest Moscatel 2014
bowl, lightly cover and serve at room temperature 1 Roll out the pastry and line a 23cm china quiche from Chile, £6.99 for 37.5cl, Majestic.
with double cream. dish or tart tin with a removable base. Patch up any For tableware information, see Stockists page

210 NOVEMBER 2015 HOUSEANDGARDEN.CO.UK