Serves 4

The jammy notes found in the Stillwater Creek Vineyard Merlot pairs well with pluots during harvest season. Chef Seth

  • 6 pluots, cut in half
  • ¾ cup mascarpone cheese
  • 1 vanilla bean
  • 1 cup Merlot
  • ¼ cup sugar
  • 2 Tb. balsamic vinegar
  • 2 whole pieces of star anise
  • ½ cup whipping cream
  • 2 Tb. granulated sugar
  • 8 vanilla shortbread cookies, broken into 5-6 small pieces

Directions: Combine wine, ¼ cup of sugar, star anise and vinegar in small sauce pan and bring to simmer. Reduce by one-third. Add pluots to wine and simmer on low for 5-7 minutes. Remove pluots and set aside. Reduce wine to a glaze, remove star anise and pour glaze over pluots; rest for 1 hour.

Split vanilla bean in half, scrape seeds into mascarpone and whip together with whisk; set aside. Whip heavy cream with sugar until medium peaks form; fold into mascarpone. Top pluots with mascarpone cream and crushed shortbread.

Recipe courtesy of Executive Chef Seth Fernald

Serve with Novelty Hill Stillwater Creek Vineyard Merlot

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